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Heat the garlic-infused oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the Massaman curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
Pour in the coconut milk and chicken broth, stirring to fully dissolve the paste. Add the cinnamon, cardamom, cumin, and bay leaves, then bring the liquid to a gentle simmer over medium heat.
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