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Heat a large skillet over medium high heat.
Add cooking oil and then add onions. Cook for 2-3 minutes, or until softening.
Add Thai chilies and cook, stirring, for about a minute. Be aware of the spicy fumes from the chilies. Turn your stove exhaust fan on.
Add the curry paste and ½ cup of coconut milk (just the creamy part at the top of the can). Fry the curry paste and coconut milk together until they are combined and the curry paste has been cooked through, about 2-3 minutes.
Add the rest of the coconut milk and the water. Stir.
Add the potatoes, carrots, peanuts, and anise stars. Bring to a boil. Turn down to a simmer and let cook until potatoes are fork tender, about 15-20 minutes, depending on the size of your potato cubes.
Once potatoes are cooked through, add the tofu, tamarind paste and brown sugar. Stir to combine and serve the curry on top of rice.