Season beef all over with kosher salt. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
Reduce heat to medium and add remaining tablespoon of oil, onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes. Add curry powder and cook, stirring, about 3 minutes.
Return beef to pot along with bay leaves, coconut milk, and 1 cup water. Bring to a boil, turn heat to low and simmer partially covered, until beef is just fork tender, 30–35 minutes.
Add the potatoes and carrots and cook uncovered, stirring occasionally, until beef and vegetables are tender, 25–35 minutes. Thin with water if needed. Season with salt if needed. Serve over rice, topped with cilantro and sliced chiles. Squeeze a lime wedge on top to balance the umami flavors.
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Notes
Cut the beef cut into 1-inch pieces, or thinner slices.
My go to curry powder is made by S&B from Japan and can be found in most markets in a red and yellow tin. Warm flavors, aromatic, and easy on the spicy heat.