Slice the chuck steak crosswise into 1/8-inch thick slices, and place it in a small pot. Cover the beef with enough water to completely submerge it, sprinkle in the salt and add 1 tablespoon of the yellow curry paste. Bring to a vigorous simmer over high heat.

Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Let it cook for 20-25 minutes, until the beef is fork-tender, skimming off any impurities that float to the top.

In a heavy medium pot, pour in 3/4 cup of coconut milk and bring it to a boil over medium heat.

Stir in the remaining curry paste, mixing well. Turn the heat down to medium-low, stirring continuously until the mixture thickens significantly, about 5 minutes.

Add the rest of the coconut milk, palm sugar, half of the tamarind paste, and half of the fish sauce. Stir to combine and bring to a boil again.

Toss in the potato chunks and slivers of onion, simmering uncovered for about 5 minutes, allowing the potatoes to soften slightly.

Once the beef is fork-tender, transfer it into the curry mix, adding in the beef cooking liquid as needed for moisture.

Increase the heat slightly and simmer uncovered for another 5-7 minutes until the potatoes are fully cooked through.

Taste and adjust seasoning with more fish sauce, tamarind paste, or sugar based on your preference.

Fold in the cherry tomatoes and turn off the heat. Let the residual heat soften them slightly for added freshness.

Fluff your cooked jasmine rice and serve it alongside your rich and savory curry.