Main Ingredients:

• 2 lbs beef stew meat, cut into 1.5” pieces
• 2 tablespoons vegetable oil
• 1 cinnamon stick
• 2 star anise pods
• 2 bay leaves
• 5 cloves
• 5 green cardamom pods
• 6 scallions, cut in half
• 3 slices ginger
• 1 1/2 teaspoons salt
• 4 cups chicken stock (or water)
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chu Hou sauce (or hoisin sauce)
• 1 tablespoon brown sugar
• 2 medium yellow onions, diced
• 4 (1 lb) yukon gold potatoes, peeled and roll cut into 1” pieces
• 2 (1 lb) carrots, peeled and roll cut into 1” pieces
• 1 cup coconut milk

Curry Paste:

• 2 tablespoons vegetable oil
• 6 (300 g) shallots
• 6 garlic cloves
• 2 tablespoons ginger, roughly minced
• 2 tablespoons Madras curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon mild chili powder (or paprika)
• 1/2 teaspoon ground black pepper