Combine the coconut milk and massaman curry paste in a pot over low heat. Break up the paste until it is well incorporated into the coconut milk. Stir constantly to keep the mixture from sticking.
Once the mixture bubbles (after about 5 minutes), add the beef and stir to cover the meat with curry.
Add half a cup of water or enough to completely cover the meat.
Add the tamarind, cinnamon stick, cardamom, bay leaves, sugar and salt to the pot and let stew for a half an hour, or until the beef is tender.
Add the potatoes, onions and cashews. Let simmer for 20 minutes more, or until the liquid is reduced and the shapes of the beef become more pronounced. If the liquid is very low, add more water as needed.
Serve.
1 Tbsp. massaman curry paste (available at Jay International Market)
½ lb. beef, cut into 1-inch chunks
½ cup water, plus more as needed
1 Tbsp. tamarind
1 cinnamon stick
2 pinches cardamom
2 bay leaves
2 Tbsp. sugar
½ Tbsp. salt
1 cup potatoes, cut into 1-inch chunks
2 large onions, cut into 1-inch chunks
¼ cup cashews
This article appears in April 2011.