Massaman Beef Curry

Spoon the thick cream off the top of one can of coconut milk into a heavy pot and simmer, stirring, until it splits and looks oily, about 5 minutes. Add massaman curry paste and fry for 2 minutes until fragrant.

Add beef chuck and stir to coat, then the rest of the coconut milk, water, cinnamon stick, cardamom and bay leaf. Simmer gently, partly covered, for 1.5 hours.

Add potatoes, onion and peanuts to simmered beef and simmer 25 to 30 minutes more, until the potatoes and beef are tender.

Season massaman curry with fish sauce, tamarind paste and palm sugar until it tastes salty, sour and sweet in balance. Serve with jasmine rice.