Tender beef chuck gets seared until deeply browned, then slow-simmered with rich coconut milk, warming whole spices like star anise, cinnamon, and cardamom, and hearty chunks of Yukon Gold potato until everything turns fall-apart tender. Sweet-tart notes from tamarind and palm sugar balance the richness, while a handful of roasted peanuts adds welcome crunch against the silky sauce. Ladled over fluffy jasmine rice and finished with fresh cilantro and sliced chili, it's the kind of long-simmered curry that tastes like it's been cooking all day. This one is a great pick for a gluten free dinner rotation, especially on a chilly night when you want something deeply spiced and satisfying. The braise comes together mostly hands-off in one pot, so most of the work is just letting those aromatics do their thing. It's rich, fragrant, and built for spooning over rice with extra sauce to soak up every last bit.
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Pat the beef cubes dry with paper towels and season lightly with salt. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining beef.
Reduce the heat to medium. Pour the thick cream from the top of the coconut milk can (about Ā½ cup) into the pot, leaving the thinner liquid in the can. Cook the coconut cream, stirring, until it begins to sizzle and the fat separates slightly, about 2 minutes. Add the Massaman curry paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
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