To begin, preheat your oven to 160°C (320°F) if you are slow-cooking the curry in the oven. Take a large bowl and season the beef or chicken pieces lightly with salt. Set aside.

In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the Massaman curry paste and sauté for 2-3 minutes until fragrant. Stir in the sliced onion and minced garlic, cooking until the onions become soft and translucent.

Add the beef or chicken pieces to the pot, stirring to coat them in the curry paste and onion mixture. Cook for 5-7 minutes, allowing the meat to brown slightly and absorb the flavours of the paste.

Pour in the coconut milk and bring the mixture to a simmer. Stir in the cubed potatoes, roasted peanuts, cinnamon stick, and star anise. These whole spices give the curry its signature warm and aromatic notes.

Add the fish sauce, tamarind paste, and palm sugar to the pot. Stir until the sugar dissolves completely. This combination of salty, sour, and sweet elements is what balances out the richness of the curry.

If the sauce appears too thick, add 1/2 cup of water or beef stock. Stir gently, then cover the pot and either let the curry simmer on low heat on the stovetop for 1.5-2 hours or place it in the preheated oven for slow cooking. This slow process ensures the meat becomes tender, and the flavors meld beautifully.

After 1.5 hours, check the tenderness of the meat and potatoes. Remove the cinnamon stick and star anise, then stir in the lime juice to add a bright citrusy finish. Taste the curry and adjust seasoning with additional fish sauce, tamarind, or sugar if needed.

Serve the Massaman curry in bowls over steamed jasmine rice or with naan bread on the side. Garnish with fresh cilantro and, if you like, a few extra roasted peanuts for texture. The rich, creamy, and aromatic curry is ready to enjoy, offering a perfect balance of sweet, salty, and tangy flavors with tender meat and soft potatoes.