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Paste: Fry first ingredients in pan with a little peanut oil until soft. Blitz in a food processor. Set aside. In a separate frypan, slowly toast the second ingredients, except the nutmeg. Set aside. Place the third ingredients in blender with first and second ingredients plus the nutmeg and blend until smooth. This paste can be frozen.
Braising stock: Sear beef cheeks and place in an ovenproof dish. Combine beef stock, red wine, chopped ginger, and chopped onion and pour over beef cheeks. Braise in a 180degC oven for three hours.
Boil the potatoes and cut into quarters. Boil the eggs and cut into halves. Blanch the green beans. Combine coconut milk and curry paste and heat in a saucepan. Remove the beef cheeks, pull apart, and reserve the liquid. Add beef cheeks, braising liquid, and fish sauce to the coconut milk and curry paste. Add potatoes, beans, and peanuts. Garnish with boiled egg and shrimp chips on top.