Mix half the coconut milk with two-thirds of the broth in a saucepan. Add the beef, cardamom, cloves, star anise, sugar, fish sauce, and half the tamarind. Bring to a boil, then reduce heat and simmer uncovered for 1½ hours until the meat is very tender. This prevents the coconut milk from curdling.
Remove the meat with a slotted spoon and drain in a colander. Strain the sauce, reserving it, and discard the solids.
In a casserole dish, heat the Massaman curry paste until fragrant. Gradually stir in the remaining coconut milk, tamarind, and broth. Boil for 1 minute, then add the beef, onions, kumara, and 250 ml of reserved sauce. Simmer gently over medium heat for 30 minutes until vegetables are tender.
Serve the curry in a large bowl, garnished with chopped peanuts and sliced green onions.
Note: Cardamom is a highly aromatic spice, nearly as precious as saffron. While available ground, its flavor is more intense from whole pods. These small, pale green or beige capsules yield the best results when seeds are freshly ground—but here, simply crush the pods to release their essence.
Nestled off Thailand's east coast in the Gulf of Siam, Koh Samui is the largest island in an archipelago of over 80, many uninhabited within the stunning Angthong Marine National Park.
Spanning 250 square kilometers, it's Thailand's third-largest island after Phuket and Koh Chang. Just 60 km from the mainland town of Suratthani, "Koh" simply means "island" in Thai.
Discovered by backpackers in the 1970s, it offered basic huts amid fishing villages and coconut groves—today, it ships over 2 million coconuts monthly to Bangkok.
Fringed by coconut palms and pristine white-sand beaches, Samui is easily accessible by frequent ferries and flights. Part of Suratthani province, this tropical haven has evolved into Asia's premier paradise destination over the past two decades.
