Heat half the coconut cream in a large heavy pot over medium heat until it splits (oil separates). Add the massaman paste and fry for 2 minutes until fragrant.
Add the beef and stir to coat in the paste. Cook for 3 minutes.
Add the remaining coconut cream and coconut milk, cardamom pods, bay leaves and cinnamon stick. Bring to a boil.
Reduce heat to a low simmer, cover and cook for 1 hour, stirring occasionally.
Add the potatoes, onion and peanuts. Simmer uncovered for a further 45 minutes until the beef is very tender and the sauce has thickened.
Season with fish sauce, palm sugar and tamarind paste. Taste and adjust — the curry should be mildly spicy, slightly sweet and tangy.
Serve with steamed jasmine rice.
