1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
Kosher salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 (13.5-ounce) cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)