Beef Massaman Curry

Step 1: Remove the reedy outer layers and trim the lemongrass. Reserve the trimmings for the beef.

Step 2: Finely chop the white part for the curry paste.

Step 3: Place the beef, beef broth and bay leaves in a medium saucepan. The liquid should almost cover the beef, but not completely; add water if needed.

Step 4: Add the lemongrass trimmings.

Step 5: Bring to a boil over high heat, then reduce the heat and simmer gently for 1.5–2 hours, until the beef is fork-tender.

Step 6: Remove the beef. If there is much more than 1.5 cups of liquid, simmer it to reduce. Set the liquid aside.

Step 7: Heat a heavy-based skillet over high heat until smoking, without oil.

Step 8: Add the eschallots, garlic and galangal to the skillet. Char them, then remove them from the skillet; this takes about 1.5 minutes.

Step 9: Add the dried chillies to the skillet. Char for about 10 seconds on each side, until charred, then remove.

Step 10: When cool enough to handle, grate the galangal and peel the garlic. Break the chillies in half, shake out the seeds and discard them.

Step 11: Wipe the skillet used above or use a clean one. Heat it over medium heat, add the dried spices and toast for 30 seconds, or until fragrant. Do not let them burn. Immediately transfer them to a bowl.

Step 12: Put the chillies in a food processor and blitz until finely chopped.

Step 13: Add the galangal, finely chopped lemongrass, toasted dried spices and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth, adding more water if needed.

Step 14: Heat the oil in a pot or large skillet over medium-high heat. Add the curry paste and cook for 3 minutes, until the liquid has cooked out and the paste is thick and fragrant.

Step 15: Add the coconut milk and stir to combine.

Step 16: Add the cinnamon, star anise and reserved beef braising liquid. Reduce the heat to medium and simmer for 3 minutes.

Step 17: Stir in the fish sauce, tamarind and sugar.

Step 18: Add the potatoes and cook for 7 minutes, or until tender, turning them as needed.

Step 19: Add the beef and simmer for 2 minutes, or until the sauce has reduced and thickened.

Step 20: Adjust the saltiness with fish sauce, sourness with tamarind and sweetness with sugar. The flavor should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Add a little water if the curry seems too thick.

Step 21: Serve over steamed jasmine rice, garnished with peanuts and, if desired, crispy Asian fried shallots and fresh chillies.