A mild, nutty Thai curry featuring roasted peanuts and cinnamon-scented potatoes.
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Preheat oven to 200°C (400°F). Toss the potato cubes and cauliflower florets with a drizzle of oil and a pinch of salt, then roast for 20-25 minutes until the edges are golden and slightly caramelized.
In a heavy-bottomed pot or wok, heat the remaining oil over medium heat and fry the sliced shallots until they are crispy and golden brown; remove half for garnish.
Add the Massaman curry paste to the pot with the remaining shallots and fry for 2 minutes until fragrant and the oil begins to separate from the paste.
Slowly pour in the thick cream from the top of the coconut milk can, stirring constantly to 'crack' the cream and incorporate the curry paste into a smooth base.
Add the cinnamon stick, star anise, and the rest of the coconut milk. Bring to a gentle simmer, ensuring the heat is low to prevent the coconut milk from curdling.
Stir in the coconut sugar, tamarind concentrate, and fish sauce. Taste for a balance of sweet, sour, and salty flavors, adjusting as necessary.
Carefully fold the roasted potatoes, cauliflower, and half of the peanuts into the sauce. Simmer for 5-7 minutes to allow the vegetables to absorb the aromatic spices.
Transfer to a serving bowl and garnish with the reserved crispy shallots, remaining roasted peanuts, and a dash of fresh cilantro if desired.
