Heat a large heavy-bottomed casserole dish over a medium flame and add 3 tablespoons of the coconut cream and the curry paste. Cook for a minute then add the beef and stir until well coated.

Add the coconut milk with a cup of water to rinse out the tin, the potatoes, onion, lime leaves, cinnamon, star anise, tamarind, sugar, fish sauce and half of the peanuts.

Stir well and bring to a gentle simmer. Cover with a tight-fitting lid and place in the preheated oven. Cook for approximately two hours until the beef and potatoes are cooked. Remove from the oven and stir in the remaining coconut cream. Remove the star anis, lime leaves and cinnamon stick.

Serve with rice and garnish with the remaining peanuts, micro-coriander and black onion seeds.