Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. This recipe serves four people. It is is even better the next day, reheated, so why not make a double portion?
Open the coconut milk and scoop the thick coconut cream from the top and set aside.
Bring 4 cups of water, the beef and the peanuts to boil, skimming the surface sediment for about 5 minutes. Lower the heat to a medium temperature and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.
Separately, bring the potatoes to boil in enough water to cover. Cook for approximately 20 minutes until just slightly under-cooked (al dente). Drain and discard the potato water. Set the potatoes aside.
Heat the oil in a large wok (or other large heavy bottom pan) over a medium heat, add the curry paste, cardamom seeds, cinnamon stick and star anise, cook briefly until fragrant. Add the coconut cream and fry until it begins to separate, stirring constantly. Add the beef, cover and continue cooking for approximately 15 minutes until just about cooked. Add the potatoes, carrot, fish sauce, palm sugar, tamarind and onion. Bring to a boil. Reduce the heat to low and simmer for a further 15 minutes until the potato and carrot are fully cooked.