Chop the meat, potatoes, onion, and carrots into bite-sized pieces.

Measure out the curry paste, coconut milk, fish sauce, brown sugar, and broth.

In a large pot, heat a little oil over medium heat and sauté the onions until translucent.

Add the meat and cook until browned on all sides.

Stir in the Massaman curry paste and cook for 2 minutes until fragrant.

Pour in the coconut milk and broth, then add the potatoes and carrots.

Bring to a boil, then reduce heat and simmer for 45 minutes, or until the meat is tender.

Taste and adjust seasoning with fish sauce or sugar if needed.

Serve hot, garnished with chopped peanuts and cilantro.