1. Heat the oil in a large pot or wok over medium heat. Add the Massaman curry paste and fry for about 2 minutes, until fragrant
2. Add the coconut milk (reserving 1/2 cup for later), cardamom pods, cinnamon sticks, and bay leaves. Stir well and let it simmer for a couple of minutes
3. Add the cubed beef or chicken to the pot, stirring to coat the meat in the curry paste mixture. Cook until the meat is browned on all sides
4. Pour in the water or broth, then add the potato chunks and onion slices. Bring to a simmer and let cook for about 20-25 minutes, or until the potatoes and meat are tender
5. Stir in the fish sauce, tamarind paste or lime juice, palm sugar, and roasted peanuts. Cook for another 5-10 minutes, allowing the flavors to meld together
6. Add the reserved coconut milk for a richer texture, and season with salt to taste
7. Serve hot, garnished with fresh coriander, sliced red chili, and lime wedges if desired
8. Enjoy with steamed rice
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