Heat oven to 200C/180C fan/gas 6,
then roast the peanuts on a baking tray
for 5 mins until golden brown. When cool
enough to handle, roughly chop. Reduce
oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large
casserole dish with a lid. Add the curry
paste and fry for 1 min, then stir in the
beef and fry until well coated and sealed.
Stir in the rest of the coconut with half
a can of water, the potatoes, onion, lime
leaves, cinnamon, tamarind, sugar, fish
sauce and most of the peanuts. Bring to
a simmer, then cover and cook for 2 hrs
in the oven until the beef is tender.
Sprinkle with sliced chilli and the
remaining peanuts, then serve straight
from the dish with jasmine rice.