Place the beef
in a saucepan with the cardamom pods, lemon grass, 1.5 cups (375ml)
coconut milk, 1 cup (250ml) water and 1 tsp salt. Bring to the boil, then
reduce the heat and simmer, covered, for 1 hour, or until the meat is
tender. Place the remaining coconut milk in a wok and stir over medium
heat until thick and oily. Add the curry paste and cook for 3 minutes, or
until fragrant. Add the meat, and its cooking liquid, potato, onions, fish
sauce, lime juice, palm sugar and tamarind. Simmer for 30-40 minutes, or
until the potato is tender. Stir in the basil and peanuts, and simmer for
2 minutes. Serve with boiled rice.
