Heat the Vegetable Oil (1 tablespoon) in a deep frying pan or a large pot over medium-high heat. Roast the Red Onion (1 N/A) [quartered] until charred. Remove and set aside.

Into the same pan over high heat, pour ¼ of the Coconut Cream (6.25 fluid ounce). Cook until the fat starts to separate. Then stir in the Massaman Curry Paste (7 ounce) and cook until fragrant.

Stir in Beef Brisket (2.5 pound) until the meat is almost cooked through and well coated by curry paste.

Pour in the remaining Coconut Cream (18.75 fluid ounce) and Water (1/4 cup). Bring to a boil.

Then, add Unsalted Peanuts (3 ounce) [toasted], Cinnamon Stick (1 N/A), Cardamom Seeds (5 N/A), Bay Leaf (2 N/A), Star Anise (3 N/A), Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon). Bring to medium heat and cook for about 1-1.5 hours or until the meat reaches fork-tender. Add more water if necessary and you may need to skim off some excess oil.

Add Sweet Potato (1.25 pound), roasted onion, Tamarind Concentrate (3 tablespoon), Fish Sauce (1/2 teaspoon), and Coconut Sugar (3 tablespoon). Cook for about 20-30 more minutes or until the sweet potatoes are cooked through.

Taste the curry and adjust the seasoning according to your preference. Serve the massaman curry with Jasmine Rice (6 cup) [cooked]. Garnish with peanut and Red Chili Pepper (1 N/A).