Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma.
Add 100ml water to loosen the mix, and then blend in fish sauce and palm sugar
Add beef, bring to a light boil, cover and cook for 10 minutes. Add the remaining water, cover and simmer for a further 20 minutes
Then add coconut milk, potatoes and onions and bring back to an uncovered simmer for 20 minutes
Add cherry tomatoes and roasted peanuts, stir well before removing from heat.
Garnish with thinly sliced red chilli just before serving (optional) and serve hot with freshly made Thai Jasmine rice