Thai Massaman Curry Beef

Instructions

1. Sear the beef
   Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.
2. Make the curry base
   In the same pot, heat the remaining 2 tablespoons of oil over medium heat. Add the massaman curry paste and stir-fry for 1-2 minutes until fragrant. Add the thick part of the coconut milk (the cream that rises to the top of the can) and stir to combine with the paste. Cook for 2-3 minutes until the oil begins to separate.
3. Combine and simmer
   Return the beef to the pot. Add the remaining coconut milk, beef broth, cardamom pods, cinnamon sticks, and star anise. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours, or until the beef is becoming tender.
4. Add vegetables
   Add the potatoes, onion wedges, and roasted peanuts to the pot. Continue to simmer for another 30-40 minutes until the potatoes and beef are tender.
5. Season the curry
   Stir in the fish sauce, palm sugar, and tamarind paste. Adjust seasoning to taste, balancing the salty, sweet, and sour flavors. Simmer uncovered for another 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
6. Rest and serve
   Remove from heat and let the curry rest for 10-15 minutes before serving. This allows the flavors to develop further. Remove the cinnamon sticks and star anise pods. Serve hot with steamed jasmine rice.