Developed among Thailand’s Muslim communities, this curry combines Middle Eastern spices such as cumin and cinnamon with coconut milk and peanuts. It is milder than many other Thai curries, with a deep, subtly sweet flavor.
Cook the curry paste in oil over medium heat for 2 minutes, until fragrant.
Add the beef and cook for 8 minutes, stirring, until browned on all sides. Stir in half of the coconut milk.
Cover and cook over low heat for 35 minutes, until the beef is tender.
Add the potato, onion, remaining coconut milk, and peanuts. Cook over low heat for 15 minutes more.
Add the fish sauce and sugar and stir.
Serve hot with white rice.
Store in a covered container in the refrigerator for up to 4 days; the flavor deepens by the next day. It can be frozen for up to 3 months.
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