Heat the coconut milk in a pot until hot. Add the beef and simmer until cooked, then set aside.

In a separate pan, cook the coconut cream over medium heat until the oil separates. Add the curry paste and stir-fry until fragrant.

Add the coconut cream and curry paste mixture to the pot with the coconut milk and beef. Add roasted peanuts and onions. Season with palm sugar, tamarind paste, bitter orange juice, and fish sauce. Taste and adjust so the flavor is salty first, followed by sweet and sour. Simmer over low heat until the beef is tender.

Add the potatoes, cardamom pods, and bay leaves. Simmer again until boiling, then remove from heat.