Massaman Curry Noodle Soup with Beef and Potatoes

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the Massaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

Pour in the coconut milk and beef broth. Add the bay leaves, cinnamon stick, and star anise (if using). Bring to a simmer.

Return the beef to the pot. Add the cubed potatoes. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender and the potatoes are cooked through.

While the soup is simmering, cook the rice noodles according to package directions. Drain and set aside.

Stir in the fish sauce and brown sugar into the soup. Taste and adjust seasonings as needed.

Remove the bay leaves, cinnamon stick, and star anise from the soup before serving.

To serve, divide the cooked rice noodles among bowls. Ladle the Massaman curry soup over the noodles.

Garnish with chopped peanuts and fried shallots.