Step 2

In a large lidded casserole dish, heat 2 tbsp of the coconut cream over medium heat on the stovetop. Add the curry paste and fry for 1 minute.

Step 3

Add the beef and stir to coat and seal on all sides.

Step 4

Pour in the remaining coconut cream plus 200ml water. Add the potatoes, onion wedges, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Stir to combine and bring to a simmer.

Step 5

Cover and bake in the oven for 2 hours until the beef is completely tender and the sauce is rich and thick.

Step 6

Serve straight from the dish, scattered with the sliced red chilli and remaining peanuts, with jasmine rice alongside.