1 Soak the tamarind in the water.
2 Put the meat into a bowl with the fish sauce, mix and leave to stand for 10 minutes.
3 Heat the oil in a large frying pan and brown the meat on all sides in batches. Add the onions and fry until soft.
4 Add the bay leaf, peanuts and raisins and fry briefly. Stir in the coconut milk and stock, followed by the curry paste. Cover and simmer for 20 minutes.
5 Squeeze out the tamarind, discard the fibres and add the liquid to the curry.
6 Add the chilli and simmer for a further 15 minutes, until the meat is tender. Add salt and sugar to taste.
7 To garnish: strip the coriander leaves from their stalks and shred. Sprinkle over the curry.