Thai Massaman Curry with Japanese Sweet Potato and Star Anise

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the massaman curry paste and stir for 1 minute until fragrant.

Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes.

Pour in about 1/2 cup of the coconut milk, scraping up any browned bits. Add the star anise and cinnamon stick. Simmer for 2-3 minutes, allowing the flavors to meld.

Add the rest of the coconut milk, fish sauce, palm sugar, and tamarind paste (if using). Bring to a gentle simmer.

Add the sweet potato chunks and optional add-ins (cauliflower or green beans). Stir to coat with the sauce. Cover and let simmer over low heat until the sweet potatoes are somewhat tender, about 5 minutes.

Uncover and let simmer without a lid for 15-20 minutes, or until the beef is tender and the sweet potatoes are fully cooked, thickening the sauce to your liking. Stir occasionally.

Remove curry from heat. Fish out the star anise and cinnamon stick. Serve hot over jasmine rice or SOLELY with the garnish of peanuts and cilantro, along with lime wedges if desired.