• 1 pound boneless beef, such as tri-tip, flank steak, or rib eye; or 1 pound boneless chicken thighs or breast; or 8 chicken legs
• 3 cups unsweetened coconut milk
• ¾ cup mussamun curry paste
• 2½ cups chicken or beef broth
• 3 medium potatoes, peeled and cut in big, bite-sized chunks (about 2 cups)
• 1 large onion, quartered lengthwise and cut in large chunks (about 1½ cups)
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon salt
• 1 cup dry-roasted salted peanuts
• 2 tablespoons freshly squeezed lime juice, or tamarind liquid, or Indian-style tamarind chutney

Slice beef crosswise into very thin, 2-inch strips. (If using chicken, chop thighs into big, bite-sized chunks, and slice breast meat crosswise into 2-inch strips.) Set meat aside.

In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until fragrant and beginning to thicken. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the meat and cook 2 minutes more, tossing to coat it with the sauce.

Add the remaining 2 cups coconut milk, the chicken broth, potatoes, onion, fish sauce, palm sugar, and salt and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes. Stir in the peanuts and lime juice, transfer to a serving bowl, and serve hot or warm.