Heat oil in a wok over high heat. Cook beef for 3-4 minutes until browned on all sides. Remove from wok.
Add onion and potato to wok, cook over medium heat for 2 minutes to soften without browning too much.
Add Five Tastes Curry Paste Shot, cook for 1 minute or until fragrant. Stir in coconut milk and fish sauce, simmer for 5 minutes or until potato is tender.
Return beef to wok and add peanuts, bring back to the boil. Serve garnished with coriander.