Massaman curry (Gaeng Massaman)

Cut the beef chuck into 3-4 cm pieces, slice the onion into thick wedges, and peel and cut the potatoes into large cubes.

Finely chop the garlic and ginger. Measure out the curry paste, coconut milk, fish sauce, tamarind paste and palm sugar.

Place the jasmine rice in a sieve and rinse under cold water several times until the water runs almost clear.

Heat the peanut oil in a wide pot, add the curry paste and cook for about a minute until fragrant. Stir in about a third of the coconut milk and whisk the paste until smooth.

Add the bay leaf, cinnamon, cardamom and cloves and stir. Add the beef, coat it in the sauce and sear briefly on all sides.

Pour in the remaining coconut milk and the water, bring to a boil, reduce to a simmer, cover and simmer for approximately 30 minutes until the meat begins to soften.

Add the potatoes and onion, cover again and cook for another 12-15 minutes until the potatoes and meat are tender. Stir in the fish sauce, tamarind paste and palm sugar and let simmer for a few minutes.

Finally, add the peanuts, stir and adjust the seasoning with salt and pepper if needed. Remove the whole spices before serving.

Meanwhile, cook the rice: put the rinsed rice into a small pot and add the measured water. Bring to a boil, reduce to the lowest heat, cover and cook for 12 minutes. Remove from heat and let rest for another 10 minutes with the lid on.

Serve the hot curry with jasmine rice, sprinkle with fresh cilantro leaves and season with lime juice to taste.