Heat peanut oil in a large pot or Dutch oven over medium-high heat. Season beef brisket with salt and white pepper, then brown in batches until golden on all sides, about 3 minutes per batch. Set aside.
In the same pot, add minced garlic and lemongrass, stir-fry until fragrant, about 1 minute.
Add Vietnamese curry paste and stir-fry for 2 minutes until the oil begins to separate.
Pour in coconut milk and beef stock, stirring well to combine. Add fish sauce and palm sugar.
Return the browned beef brisket to the pot. Bring to a simmer, then reduce heat to low and cover partially. Simmer for 45 minutes until beef is tender.
Add quartered onions and potato chunks. Stir well and continue simmering, covered, for 20 minutes until potatoes are tender.
Add quartered tomatoes and halved long red chilies. Simmer for 5 minutes, uncovered.
Stir in lime juice and adjust seasoning with fish sauce and salt to taste. Taste and balance the flavors.
Transfer to a serving bowl, garnish with fresh Thai basil sprigs. Serve hot with jasmine rice.
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