Prep the lemongrass by removing the outer layers and trimming. Set aside the trimmings for later use, finely chop the white part for the paste.

Place the beef in a medium saucepan, ensuring the liquid almost covers the meat, adding water if necessary. Include the lemongrass trimmings.

Bring the mixture to a boil over high heat and then reduce to a gentle simmer. Allow the beef to cook for 1.5 to 2 hours until fork-tender.

Once tender, remove the beef, and set aside the flavorful liquid if there’s more than 1.5 cups remaining.

In a heavy-based skillet on high heat, char the eschallots, garlic, and galangal for about 1.5 minutes without oil. Remove from skillet.

Char the dried chillies for about 10 seconds on each side and set aside.

Allow charred ingredients to cool, grate galangal, peel garlic, and break chillies in half, discarding seeds.

Reuse the skillet, heat on medium, and toast the dried spices for about 30 seconds until fragrant.

Transfer the toasted spices to a bowl. In a food processor, combine sun-dried chillies, grated galangal, finely chopped lemongrass, and the toasted spice mixture with 4 tablespoons of water. Blitz until smooth, adjusting with more water if necessary.

In a pot or large skillet over medium-high heat, add the oil. Once hot, incorporate the prepared curry paste, cooking for about 3 minutes until fragrant.

Pour in the coconut milk and stir until fully blended. Add the cinnamon quill, star anise, and reserved beef braising liquid. Let it simmer for an additional 3 minutes.

Stir in fish sauce, tamarind, and sugar, mixing well to combine.

Add the potatoes and cook for 7 minutes or until tender, turning as needed.

Incorporate the beef back into the pot and simmer for 2 minutes until the sauce thickens.

Adjust flavors with more fish sauce, tamarind, or sugar based on taste.

Serve the Massaman Curry over jasmine rice, garnished with peanuts, fried shallots, and fresh chillies as desired.