A rich, mild Thai curry with kidney beans, potatoes, peanuts, and cinnamon.
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Heat the vegetable oil in a large pot over medium heat and fry the Massaman curry paste for 2 minutes until fragrant.
Pour in half of the coconut milk and stir constantly until the oil begins to separate from the cream.
Add the cubed potatoes, cinnamon stick, and star anise, stirring to coat the potatoes in the curry base.
Add the remaining coconut milk, the cooked kidney beans (rajma), and the onion wedges.
Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the potatoes are fork-tender.
Stir in the palm sugar, tamarind paste, and soy sauce, adjusting the balance of sweet, sour, and salty to your preference.
Add the roasted peanuts and simmer for another 2 minutes to allow the flavors to meld.
Remove the cinnamon stick and star anise before serving hot with jasmine rice.
