Heat the coconut cream in a pan until it comes to a boil; you don't need to wait for the oil to separate.

Add the beef and stir until it's partially cooked.

Pour the mixture into a pot where you've already heated the coconut milk.

Stir until the coconut oil separates, then add salt, palm sugar, and tamarind juice to taste.

Let it simmer for 15 minutes, stirring and checking the consistency. If you want it thicker, add more coconut cream and adjust the seasonings as needed.

Once everything is well combined and cooked through, it's ready to serve.