Cut the beef into strips 3 centimeters long. Peel and finely dice the garlic clove. Remove peel from potatoes, rinse and quarter. Peel and quarter the onions. Cut the green part of the spring onions into strips 4 centimeters long.
Peel the lychees, cut the flesh from the pit. Roast the peanuts until golden brown.
In a saucepan, heat the coconut milk. Heat the oil in a wok and fry the garlic until golden brown. Add the curry paste and heat. Add the onions and fry, then add the meat and peanuts. Pour half of the coconut milk, stir well and let it bubble.
Add sugar, fish sauce, tamarind juice, clear soup and remaining coconut milk. Cook the curry on low heat for about 10 minutes, add the potatoes and cook on low heat for another 10 to 15 minutes. If necessary, add a little clear soup. Add the spring onions and cook for 2 minutes.
Season with coconut milk. Serve with the chopped lychees. Serve with Thai fragrant rice.
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