Begin by cutting the beef off the bones and into large cubes if necessary. This will help with even cooking and tenderness.

In a heavy-bottom pot, heat oil over medium-high heat. Sear the beef pieces until browned on all sides, doing this in batches to avoid overcrowding the pot.

Return the seared beef back to the pot with the bones. Pour in 1/2 cup of coconut milk and enough water to submerge everything completely. Let it simmer for 2 to 2 1/2 hours until the beef is fork-tender.

In another pot, boil 3/4 cup of coconut milk until it reduces by half.

Add the remaining Massaman curry paste to the thicker coconut milk and sauté until the coconut oil separates and the fragrance wafts to your nose.

Pour in the rest of the coconut milk, fish sauce, palm sugar, and tamarind juice. Stir to combine the beautiful blend of flavors.

Remove the beef from the braising liquid and add it to the curry pot along with the onion, sweet potato chunks, and roasted peanuts.

Skim off any fat from the beef cooking liquid and add just enough back to keep everything submerged in the curry.

Let everything simmer for an additional 10-15 minutes, or until the sweet potatoes are tender.

Adjust your seasoning with more fish sauce, sugar, or tamarind as needed.

Serve hot over a base of fluffy Jasmine rice.