1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
1/4 cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 1/2 pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 1/2 teaspoons cornstarch
1 tablespoon water
For garnish: 1/4 cup chopped roasted peanuts, or to taste