Beef Massaman Curry

 1 tablespoon oil

2 pounds stewing beef (such as chuck), cut into bite sized pieces

2 tablespoons massaman curry paste

2 cups beef broth

1 (14.5 ounce) can coconut milk

3 tablespoons peanut butter

2 teaspoons tamarind paste (**Substitute equal parts lime juice and brown sugar**)

3 tablespoons fish sauce (or soy sauce)

2 tablespoons palm sugar (or brown sugar)

1 pound potatoes, bite sized or sliced into bite sized pieces

1/2 pound pearl onions (optional)

2 tablespoons lime juice (1 lime)

1/4 cup roasted peanuts, chopped

2 tablespoons cilantro, chopped

DIRECTIONS:
Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the beef and cook until browned on all sides, about 10 minutes.

Add the curry paste and cook until fragrant, about a minute.

Add the beef broth, coconut milk, peanut butter, tamarind paste, fish sauce, and sugar, bring to a boil, reduce the heat to medium-low and simmer, covered, until the beef is falling apart tender, about 2 hours.

Add the potatoes and onions and cook until tender, about 15 minutes.

Add the lime juice and check the seasoning. There should be a nice balance of saltiness from the fish sauce, sweetness from the sugar and tartness from the tamarind and lime. Adjust to taste.

Serve garnished with the peanuts and cilantro.

Slow Cooker: Optionally implements steps 1 and 2 and place everything up to, and including, the sugar into the slow cooker and cook on low for 8 hours or on high for 3 hours, before adding the potatoes and onions and cooking on high until tender, about 15 minutes. Continue on with steps 5 and 6.

Option: Omit the tamarind paste if you can’t find it.

Option: Garnish with sliced red chilies, such as bird’s eye chilies!

From: https://www.closetcooking.com/beef-massaman-curry/