Heat up the oil in a clean wok or dutch oven. (If instant pot, turn on the sauté setting).
Stir fry onion until fragrant, then add garlic, shallot, and mixed curry paste and stir fry to bring out the spices.
Add the braised beef brisket and mix.
Add splash of wine, mix, and then add in the broth and mix again.
Add in the potatoes, bay leaves, star anise, and cinnamon stick.
Bring to a boil, cover, and let it simmer for 45 minutes. (If instant pot, 45 min on meat stew setting).
After 45 minutes, season by adding salt, soy sauce, coconut milk, and evaporated milk. Gently mix (to not accidentally break up the potatoes).
Plate, and serve with rice. Enjoy!