Cut the pork into 1-inch cubes. Peel the potatoes and pineapple, then cut them into pieces about the same size as the pork. Peel the onions and set aside.

Heat a little coconut cream in a pot over medium heat. Add the curry paste and sauté until fragrant and well blended. Pour in the remaining coconut cream. Once it comes to a boil, add the pork and simmer until cooked through.

When the pork is cooked, add the potatoes and pineapple. Continue simmering until the potatoes are tender. Add the onions. Season to taste with sugar, fish sauce, salt, and tamarind juice as desired.

Once the sauce has reduced by about one-third, add the roasted peanuts. You can simmer longer for more tender pork or turn off the heat now, depending on your preference.