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Preheat the oven to 160C.
Heat the oil in a heavy-based oven-proof dish. Add the beef, browning on all sides.
Add the shallots, garlic, ginger, and curry paste, stirring through. Then add the tomatoes, stock, and brown sugar, bringing to a simmer. Cover and place in the oven for 1 hour.
Remove and add the potatoes, cutting larger ones in half, with the coconut cream. Return to the oven for another hour until the meat is tender.
Remove and stir through the coriander.
Serve with hot rice.