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1. Cut BEEF into rough cubes about 1-1/2 inches on a side.
2. Put plenty of water in a stew pot and bring to a boil over high heat. Pour in the ONIONS and stir them around for 1 minute, then scoop them out with a slotted spoon and refresh in cold water.
3. Blanch Beef in in the same boiling water over high heat. When it's come back to a boil for 2 minutes, drain and rinse (this keeps the curry a nicer color). Clean the pot.
4. Open 2 14 ounce cans of Coconut Milk without shaking. Skim the cream off the top. You should get about 1 cup. Set the cream aside.
5. Put the remaining Coconut Milk in the pot along with the Beef, Bay Leaves, and Cinnamon. Tap Cardamom Pods to crack them and add to the pot along with Palm Sugar. Bring to a boil uncovered (coconut milk foams up as badly as cow milk), then reduce to a slow simmer.
6. In a small skillet dry roast the PEANUTS (if used) tumbling until lightly browned, then add to the pot.
7. In a small sauté pan over moderate heat, simmer the Coconut Cream, stirring constantly until oil just starts to separate (there should be no browning), then stir in Curry Paste until well blended. Add this to the simmering pot.
8. Simmer Beef covered until it is nearly tender, which will be around 1-1/2 hours depending on cut.
9. Meanwhile: Cut tip end from Onions and peel back the skin and any shriveling layers. Cut off the root end taking off the minimum so they hold together well.
10. Peel POTATOES and cut as necessary to make pieces about 1 inch on a side. Hold in cold water until needed.
11. Prepare TAMARIND JUICE as necessary for the form you have (See Note-3).
12. Squeeze LIME JUICE.
13. When Beef is nearly done, stir in Potatoes and Onions. Adjust liquid with boiling water if needed.
14. Stir in Tamarind Juice, Lime Juice and Fish Sauce. Add more of any one as needed to balance flavor.
15. Serve with plenty of steamed Jasmine rice.