Massaman Beef Curry

Method

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1. 1Pat the beef dry and season lightly with salt. Heat the oil in a wide heavy pot and brown the beef in two batches for 5-6 minutes until browned on all sides, then set aside.
2. 2Without shaking the cans, scoop about 1 cup of the thick cream from the top of the coconut milk into the pot. Simmer over medium heat for 3-5 minutes until the oil separates and glistens on the surface.
3. 3Add the curry paste and fry for 2-3 minutes, stirring constantly, until very fragrant and thickened.
4. 4Return the beef and add the remaining coconut milk, water, cinnamon, cardamom and bay leaves. Bring to a boil, then simmer on the lowest heat with the lid ajar for 1 hour 15 minutes.
5. 5Add the potatoes, onion and peanuts and cook for another 30-40 minutes. It is ready when the beef falls apart with a fork and the potatoes are tender; add a splash of water if the sauce gets too thick.
6. 6Season with fish sauce, sugar and tamarind until the curry tastes salty, sweet and gently sour all at once. Simmer for 5 more minutes and remove the cinnamon stick and bay leaves.
7. 7Rest off the heat for 10 minutes and serve with jasmine rice.