Preheat the oven to 350°F.

Add potatoes to a pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for about 4-5 minutes or just until a fork can be inserted with no resistance; be careful not to overcook. Drain and rinse with cold water. Set aside.

In a medium saute pan, bring ½ cup coconut milk to a boil over medium high heat. Add curry paste and stir to mix, then keep cooking and stirring until it’s very thick and pasty. Remove half of this mixture and set it aside—this will be used for the sauce.

With the other half of curry paste in the pan, add onion and cook for a few minutes over medium heat until the onions are translucent. Remove from heat and let cool slightly. (No need to wash the pan as you’ll use it to make the sauce.)

In a large mixing bowl, add beef, bread crumbs, egg, ¼ cup coconut milk, brown sugar, fish sauce, tamarind, and the sauteed curry paste and onion; knead just until well combined. Do not overmix.

Cook off a small amount of the beef to check for seasoning; you can simply microwave a couple of tablespoons for about 30 seconds. If it needs more saltiness, add more fish sauce.

Add potato and gently fold them in with your hands until evenly distributed, being careful not to mush the potatoes. (Note: If you have accidentally overcooked the potatoes and they are really soft, don’t mix them in as you will end up mashing them. Instead, try “layering” them alternating with the beef right into the loaf pan.)

Put the mixture tightly into a greased 8”x4” loaf pan. Bake for 50-60 mins or until the internal temp reaches a minimum of 155°F. Meanwhile, make the sauce.

Pound the peanuts using a mortar and pestle, or chop them, until the largest pieces are no larger than ⅛ inch.

With the curry paste you have saved, put it back in the pan and add ⅓ cup coconut milk, brown sugar and tamarind. Mix well and bring to a boil, then keep cooking until it is thick enough to coat the meatloaf without running.

Stir in the peanuts, then taste and add fish sauce as needed.

Unmold the meatloaf or leave it in the pan for serving. Pour the sauce over the finished meatloaf. Garnish with the bell pepper if desired. If you have extra sauce, serve it on the side in case you want more.

Serve with jasmine rice or a side of your choice.