Roast garlic, shallots, ginger.
Preheat oven to 375°F (190°C). Wrap whole cloves garlic, whole shallots, whole ginger in aluminum foil with a dab of olive oil (or any oil of your preference). Place aluminum foil packets in oven and bake for 15-20 minutes, or until fragrant and herbs become soft. Remove from oven.
Make curry paste.
In a food processor, blend the roasted garlic, shallots and ginger. Add lemongrass paste, tomato paste, fish sauce, curry powder, and turmeric. Blend a little more until all components are well incorporated, and it becomes a paste. You may add a little bit of water or coconut milk to the mixture to help everything blend in the food processor.
Season the brisket with about 2 tsp. salt and pepper, or to taste. Heat grapeseed oil (or oil of choice) in the pot or dutch oven over medium-high heat and add half of meat. Brown on all sides. Do the same with the second batch. If your pan isn’t big enough, you can do it in three batches. Just make sure not to crowd pan or your meat won’t sear properly nor will it have a nice crusty brown skin, and you would’ve defeated the purpose of searing. Remove and set aside.
Sweat onions and add curry paste.
In a pot, add onions with a dollop of oil and sauté over medium heat for a couple of minutes. Then add 3 tbsp. of the curry paste and stir for 2 minutes or so to coat onions and fry the paste.
Add meat, stock, sugar, bay leaves, coconut milk & braise.
Add the seared meat, stock, sugar, bay leaves, and coconut milk to the pot. Get the mixture to a boil over medium heat and let mixture bubble for 1 or 2 minutes. Turn heat down to low, cover, and braise for 1-1½ hours. Stir every once in a while during the braising process.
Add potatoes and cook until tender.
After the meat has been braising for 1 hour or so, add the potatoes. The potatoes are added towards the end of braising because the cook time is much quicker than the brisket. Cook until potatoes are tender and the curry will be ready to serve. Serve over rice. Congrats! You just made brisket curry.