Massaman Curry with Beef

Cut beef into 3 cm chunks. Peel potatoes and dice into 2 cm cubes. Roughly chop onion. Coarsely chop peanuts if whole. Start rice according to package instructions.

Heat oil in a large pot or wok over medium heat. Add curry paste and fry for 2–3 minutes, stirring constantly, until darkened and aromatic.

Pour in half the coconut milk and stir to form a thick, emulsified paste with the curry. Let it bubble for 1 minute.

Add beef and stir to coat. Cook for 3–4 minutes until beef is lightly browned on the outside.

Add remaining coconut milk, fish sauce, palm sugar, tamarind paste, bay leaf, and cardamom pods. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer for 60–90 minutes, stirring occasionally, until beef is fork-tender.

After 45 minutes of simmering, add potatoes and onion. Continue cooking uncovered for 15–20 minutes until potatoes are tender and sauce has thickened slightly.

Stir in peanuts. Taste and adjust seasoning with more fish sauce (for salt) or palm sugar (for sweetness). Serve immediately over jasmine rice.