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1
Heat the oil in a Dutch oven on medium-high heat for 1 min. Using tongs, carefully place 1/2 the beef in the pan. Cook the beef for about 5 mins or until browned all over, turning the beef with tongs. Remove the beef from the pan with tongs or a slotted spoon and place in a medium bowl. Repeat with remaining beef.
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2
Add the onion and curry paste to the pan and stir with a wooden spoon for about 5 mins or until the onion is soft. Stir in the creamed coconut, spices, sugar, lime juice, fish sauce and 1 1/3 cups water. Bring to a boil on high heat.
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3
Return the beef and any juices in the bowl to the pan. Reduce the heat to as low as possible on the smallest burner or element. Cover and simmer for 1 1/2 hours.
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4
Add the potatoes to the pan and simmer, covered, for a further 20 mins or until the potato and beef are tender when tested with a fork.
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5
For the jasmine rice, place the rice in a strainer and rinse under cold running water until the water runs clear, then drain. Place the rice in a medium saucepan and add 2 1/4 cups water. Cover with a tight-fitting lid and bring to a boil on high heat. Reduce the heat to as low as possible. Simmer, covered, for about 8-10 mins or until the rice is tender. Remove from the heat. Let stand until ready to serve. Just before serving, fluff the rice with a fork.
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6
Season the curry to taste. Discard the cinnamon sticks and star anise.
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7
Sprinkle the curry with the nuts and serve with the rice.
