• Heat the oil in a large pot over medium-high heat. Add the Massaman curry paste and stir until fragrant, about 1 minute.
• Add the beef or potatoes and stir-fry until lightly browned on all sides, about 3-5 minutes.
• Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
• Add the sweet potatoes, onion, roasted peanuts, tamarind paste, cinnamon stick, and star anise. Let simmer for 20-25 minutes, or until the vegetables are tender.
• Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
• Serve hot with steamed rice.

Instant Pot Instructions:

• Set the instant pot to sauté mode. Heat the oil in the pot and add the Massaman curry paste. Stir until fragrant, about 1 minute.
• Add the beef or potatoes and stir-fry until lightly browned on all sides, about 3-5 minutes.
• Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
• Add the sweet potatoes, onion, roasted peanuts, tamarind paste, cinnamon stick, and star anise. Close the lid and set the instant pot to manual high pressure for 5 minutes.
• Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
• Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
• Serve hot with steamed rice.