Step 1
Heat a large pot over medium heat and add a spoon of coconut milk. Let it simmer until the oil begins to separate.
Step 2
Add the Massaman curry paste and stir continuously for 3–4 minutes until fragrant.
Step 3
Add the beef pieces and cook until they are sealed on all sides and coated in the curry paste.
Step 4
Pour in the remaining coconut milk and stir well to combine.
Step 5
Add the cinnamon stick, fish sauce, palm sugar, and tamarind paste. Stir and bring to a gentle simmer.
Step 6
Cover the pot and cook for 45 minutes, or until the beef is tender and nearly cooked through.
Step 7
Peel and cut the potatoes into chunks.
Step 9
Add the potatoes, onion, and peanuts to the pot and continue cooking for 20–25 minutes until potatoes are soft.
Step 10
Taste the curry and adjust seasoning with more sugar or fish sauce as needed.
Step 11
Serve hot with steamed rice and garnish with a few crushed peanuts on top if desired.
