1. For curry paste,add all ingredients to a food processor and blitz to combine and until a relatively smooth paste forms. If the mixture keeps catching,add one tablespoon of water to help smooth the paste.
2. Place a large heavy-based saucepan over medium-high heat. Dry roast the cinnamon quills and bay leaves for 30 seconds. Add the coconut oil and the beef cheeks and brown briefly on all sides. Remove the beef cheeks and set aside.
3. Add the curry paste and cook until it becomes fragrant and splits. Add the coconut cream,coconut milk and tamarind extract.
4. Return the beef to the saucepan. Cover and cook over low heat for 3½ to four hours. Keep an eye on it,the sauce should reduce enough so by the end of the cooking time it is only just covering the beef. If it is reducing too quickly,top up with ½ cup of master stock or water.
5. Remove the lid,add the potato and simmer until the potatoes are soft (about 20 minutes). Season to taste with the palm sugar,lime,fish sauce,ground coriander and a little tamarind extract. Taste as you go – you want a balance of salty,sweet and sour with a dusky warmth from the coriander.
6. Remove the cinnamon stick and bay leaves (optional). Serve with steamed rice and top with fried shallots,fresh chilli and coriander,if using.
More cheap cut curries
Find more of Katrina Meynink's recipes in theGood Food Favourite Recipes cookbook.