Massaman Curry Beef

Instructions

1. Sear the beef
   Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Prepare the curry base
   In the same pot, reduce heat to medium and add 1 cup of coconut milk (the thick part from the top of the can). Add the massaman curry paste and stir continuously for 3-5 minutes until fragrant and the oil begins to separate from the mixture.
3. Add aromatics
   Add the cardamom pods, cinnamon sticks, star anise, and bay leaves to the pot. Stir for 1 minute until fragrant, then return the beef to the pot along with any accumulated juices.
4. Simmer the curry
   Add the remaining coconut milk, beef broth, fish sauce, tamarind paste, and palm sugar. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour 30 minutes, or until the beef is starting to become tender.
5. Add vegetables
   Add the potatoes, onion wedges, and peanuts to the pot. Continue to simmer, uncovered, for 30-45 minutes more until the potatoes and beef are completely tender and the sauce has thickened slightly.
6. Adjust seasonings
   Taste the curry and adjust seasonings as needed, adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for sourness to achieve the perfect balance of flavors.
7. Rest and serve
   Remove from heat and let the curry rest for 15 minutes before serving. Remove the whole spices (cardamom pods, cinnamon sticks, star anise, and bay leaves) if desired. Serve hot over jasmine rice, garnished with additional roasted peanuts and fresh cilantro leaves.