Make coconut rice; soak rice in cold water for 30 minutes. Drain; rinse until water runs clear. Place rice in a medium saucepan with coconut cream, turmeric and the water; bring to the boil, stirring occasionally. Reduce heat to low; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; stand, covered, 5 minutes.

Meanwhile, make crisp coconut and peanut topping. Preheat oven to 150°C/300°F. Heat oil in a wok over medium heat; stir-fry remaining ingredients, tossing continuously, for 15 minutes or until browned lightly. Transfer mixture to an oven tray; roast 20 minutes or until mixture has dried.

Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm.

Heat remaining oil in a wok; stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry for 3 minutes or until beans are almost tender. Return beef to wok with sauces; stir-fry until heated through. Remove from heat; stir in coriander.

Stir three-quarters of the topping mixture through the rice; scatter remaining topping over curry. Serve curry with rice.