Ingredients:

  • 2 lbs beef chuck or chicken thighs, cut into 1.5-inch cubes
  • 2 tbsp neutral cooking oil
  • 1 large white onion, cut into thick wedges
  • 1/2 cup massaman curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1 tbsp tamarind paste
  • 1 lb Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1/2 cup roasted unsalted peanuts
  • 1 cinnamon stick
  • 3 whole star anise
  • 4 whole cardamom pods, lightly crushed

Instructions:

  1. Heat oil in a large Dutch oven over medium-high heat. Brown the meat in batches until a deep brown crust forms, then remove and set aside.
  2. Scoop the thick cream from the top of the coconut milk can into the pot. Stir in the massaman curry paste, cinnamon stick, star anise, and cardamom pods. Fry for 3–5 minutes until the oil separates from the cream.
  3. Return the browned meat and onion wedges to the pot. Pour in the remaining coconut milk and fish sauce. Lower heat to a simmer; cook for 30 minutes for chicken or 2 hours for beef.
  4. Add cubed potatoes, palm sugar, and tamarind paste. Simmer for an additional 20 minutes until potatoes are tender.
  5. Stir in the roasted peanuts immediately before removing from heat.