Bring the coconout milk to a gentle boil in a wok. Add beef and simmer for 40 minutes, until tender.

Pour the coconut cream into a small pan and cook for 5-8 minutes, stirring constantly, until an oily sheen appears on the surface. Add curry paste and cook until fragrant. Stir into the beef. Add fish sauce, sugar, tamarind juice, cardamom, cinnamon, potatoes and onions. Simmer gently for 10-15 minutes. Add peanuts and cook for a further 5 minutes.