1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves
Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.
Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.
Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.
Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.