Massaman beef curry

Method

1. Sear the Beef: In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Brown the beef cubes in batches. They don't need to be cooked through, just get a nice crust. Remove and set aside.
2. Fry the Paste: Reduce heat to medium. Scoop out the thick "cream" from the top of one coconut milk can and add it to the pot. Stir in the curry paste and fry for 2–3 minutes until fragrant and the oil starts to separate.
3. ​The Braise: Add the browned beef back into the pot. Pour in the remaining coconut milk and enough water (or beef stock) to just cover the meat. Add the bay leaves and cardamom.
4. Simmer: Bring to a gentle boil, then turn the heat to low. Cover and simmer for about 1 to 1.5 hours. This is where the magic happens.
5. Add Veggies: Once the beef is starting to get tender, add the potatoes and onions. Continue simmering for another 20–25 minutes until the potatoes are soft.
6. ​Season to Taste: Stir in the fish sauce, sugar, and tamarind paste. Massaman should be a perfect balance of salty, sweet, and sour. Adjust these three ingredients until it tastes "right" to you.
7. Final Touch: Stir in half the peanuts. Serve over jasmine rice and top with the remaining peanuts and fried shallots.