Heat some vegetable oil in a large pot over medium heat. Add the curry paste and cook for a minute until fragrant.
Add the beef to the pot and stir to coat with the curry paste. Cook until the beef is browned on all sides.
Pour in the coconut milk and add the cinnamon stick, cardamom pods, cloves, and bay leaf. Bring to a simmer.
Add the onion, potatoes, peanuts, brown sugar, fish sauce, and tamarind paste to the pot. Stir well to combine.
Cover the pot and simmer over low heat for about 1.5-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Season with salt and pepper to taste.
Serve the Beef Massaman Curry over steamed rice, topped with fresh cilantro leaves.
Enjoy!
