Massaman Curry with Beef

Instructions

1. Sear the beef
   Heat 2 tablespoons of oil in a large dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Prepare the curry base
   Reduce heat to medium. In the same pot, add the thick part of coconut milk (about 1/2 cup) from the top of one can. Add the Massaman curry paste and stir continuously for 3-5 minutes until fragrant and the oil begins to separate from the paste.
3. Add aromatics
   Add cardamom pods, cinnamon stick, star anise, and bay leaves to the curry paste mixture. Stir for 1 minute until fragrant. Pour in the remaining coconut milk and beef broth, stirring to combine.
4. Simmer the beef
   Return the seared beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is nearly tender, stirring occasionally.
5. Add vegetables
   Add the potatoes and onion wedges to the pot. Continue to simmer, covered, for another 30-40 minutes until the potatoes and beef are completely tender.
6. Season the curry
   Stir in the fish sauce, palm sugar, tamarind paste, and most of the peanuts (reserve some for garnish). Simmer uncovered for 10-15 minutes until the sauce slightly thickens and flavors meld together.
7. Adjust seasoning
   Taste 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.
8. Serve
   Remove the cinnamon stick, bay leaves, and as many of the whole spices as you can find. Serve the curry hot over steamed jasmine rice, garnished with the remaining peanuts and fresh cilantro.