Step 1: Prepare the Meat

If using beef or lamb, season with a pinch of salt and pepper. For extra flavor, sear the meat before adding it to the curry. Heat 1 tablespoon of oil in a pan over medium-high heat and brown the meat on all sides for about 4-5 minutes. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pan, add 1 tablespoon of oil. Sauté the onions for 3-4 minutes until soft and slightly caramelized. Add the garlic and ginger, cooking for another 30 seconds until fragrant.

Step 3: Fry the Curry Paste

Add the Massaman curry paste to the pan along with cinnamon, cardamom, cumin, and cloves. Stir-fry for 1-2 minutes to release the flavors.

Step 4: Simmer the Curry

Pour in coconut milk and broth, stirring well to incorporate the spices. Add the fish sauce, soy sauce, palm sugar, tamarind paste, cinnamon stick, and bay leaves. Return the seared meat to the pot and bring to a gentle simmer.

Step 5: Add the Potatoes and Peanuts

After 30 minutes, add the cubed potatoes and roasted peanuts. Continue simmering for another 30-40 minutes, until the meat is tender and the potatoes are fully cooked.

Step 6: Taste and Adjust

Taste the curry and adjust the seasoning—add more sugar for sweetness, fish sauce for saltiness, or tamarind for tanginess.

Step 7: Serve and Enjoy

Ladle the curry into bowls and serve with steamed jasmine rice. Garnish with fresh cilantro and squeeze a little lime juice over the top for brightness.