Place a large heavy based saucepan over med/ high heat. Add oil and brown the beef in batches.
Return the beef to the saucepan with 1 onion, 4 garlic cloves and 1 piece of ginger, all roughly chopped. Add 500ml beef stock, bring to the boil and simmer until tender, about 1.5 hrs.
Heat the coconut oil over medium heat in a large casserole or saucepan. Add finely sliced onion, 4 finely chopped garlic cloves and grated ginger and sauté for 1 minute. Add curry paste and fry until fragrant.
Add half the coconut cream and simmer for 5 minutes.
Add potatoes and the beef braising liquid, season and simmer until the potatoes are tender.
Shred the beef into bite sized pieces, add to the curry with the remaining coconut cream and simmer for a further 5 minutes.
Serve curry garnished with chopped peanuts and coriander with steamed rice on the side.