Without washing the bowl from making the curry paste, add dates and tamarind to mixer bowl. Chop 2 sec/speed 9/MC on. Scrape bowl down and repeat once.
Add onion to mixer bowl. Chop 3 sec/speed 6/MC on. Scrape bowl down.
Add massaman curry paste and 100 g or 3.5 oz coconut cream to mixer bowl. Cook 5 min/100°C or 212°F/speed 2/MC off.
Add beef, remaining coconut cream, kaffir lime leaves, lemongrass, vegetable stock concentrate, cinnamon stick, bay leaf, cardamom pods and fish sauce to mixer bowl. Cook 60 min/100°C or 212°F/slowest speed/reverse/MC on.
Check seasoning and adjust to taste. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off.
Add potato to mixer bowl. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off. Tip: Put simmering basket on top of the mixer to avoid food splatter!
Remove whole spices, stir through thai basil leaves and garnish with a few strands of thinly sliced kaffir lime leaves and peanuts.