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 7/8 cup 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 chili and remaining peanuts, with jasmine rice alongside.