Toast coriander seeds, cloves, cinnamon, and cumin in a pan for 2 minutes.
Blend toasted spices with shrimp paste and water into a smooth paste.
Add remaining paste ingredients one at a time and blend into a thick mixture.
Preheat the oven to 160°C.
Cook 125ml of coconut milk in a flameproof casserole until it separates.
Fry 60g of curry paste in the coconut milk for 2 minutes until fragrant.
Add venison and fry for 3 minutes until browned.
Add remaining coconut milk, palm sugar, fish sauce, tamarind, bay leaves, and cardamom.
Add 100ml water and bring the mixture to a boil.
Cook in the oven for 60 minutes until the venison is nearly tender.
Add sweet potato, cover, and bake for another 60 minutes.
Serve over rice garnished with chopped peanuts and fresh coriander.