Boil the potatoes until they are fully cooked, drain the water and set aside.

Leave the coconut milk can undisturbed for at least half an hour. Then, carefully open the can and try not to mix the water underneath the coconut cream.

Use a tablespoon to scoop the coconut cream above. Place 4 tablespoons of coconut cream in the cooking pan together with 1 bay leaf and 5 tablespoons of Massaman curry paste. Fry and stir at medium heat until the spices release their aroma. The paste will slightly turn brown, and the oil will separate on the edges.

Add the beef to the sauce, along with potatoes, 1 teaspoon of tamarind paste, 1 teaspoon of palm sugar, and 1½ tablespoons of fish sauce, ½ teaspoon of salt, and stir fry until the meat turns brown and is covered with spices.

Then add ½ cup/ 125 ml of water, stir, and let it cook until the meat is cooked. It takes approximately 5 minutes.

Pour in the rest of the coconut milk and stir. Check the taste and add salt or anything else if needed. Put the pan lid on, let it cook, and simmer. Check and stir every now and again. About 5 minutes before the curry is done, add the potatoes in and let everything cook again. Your curry is ready when the meat is tender and the gravy is shiny with oil separated from the edges.

Sprinkle the fried onions before serving.