Heat the oil in a saucepan and stir-fry the curry paste, ground turmeric and allspice powder over a medium heat for 3–4 minutes or until fragrant.
Add the beef and stir-fry for 4–5 minutes. Add the coconut milk, stock, fish sauce, sugar or honey, tamarind purée or lime juice. Gently simmer over a low heat for 10–15 minutes or until the beef is soft and tender. Taste and adjust the seasoning. If you have reduced the sauce too much just add a little stock or water.
Spoon into serving bowls, garnish with strips of red pepper and spring onion and serve with rice.