In a saucepan add the coconut milk and beef. Heat to a simmer and stew until the beef is almost tender; about two hours.
Add the curry paste then stir until combined. Add the onion, carrot and potato. Stir.
Add 1/4 cup palm sugar, 1/2 cup tamarind juice, fish sauce, salt and diced peanuts. Stir well and continue to cook for about another hour.
Slowly cook the curry, scraping the bottom of the saucepan often. When the potatoes are tender give the curry a taste. Texturally, the curry should be thick and rich. Cook the curry more if too thin. The curry should also have a balanced sour (tamarind juice), sweet (palm sugar) and salty (fish sauce) taste; add the appropriate ingredients if needed.
When the curry is done, mix in the whole peanuts and serve with steamed rice.