Tomato Beef Curry

• 2 tbsp oil
• 1 None onion, chopped
• 2 cloves garlic, minced
• 2 tsp grated ginger
• 1/4 cup tomato paste
• 1 1/2 lbs round steak, trimmed and cubed
• 1 None (14-oz) can condensed tomato soup
• 1 cup water
• 2 None potatoes, peeled and diced
• 2 tbsp fish sauce
• 1 cup coconut cream (unsweetened)
• 3 1/2 oz green beans, trimmed and halved
• 1 None small red chili, seeded and chopped
• None None Cilantro leaves, to serve
• None None Steamed rice, to serve

1. Heat 2 tablespoons oil in a large deep skillet on high.
2. Saute onion, garlic, and ginger for 3-4 minutes, until onion is tender.
3. Stir in tomato paste and cook for 1 minute until fragrant. Add steak and cook, stirring, for 2-3 minutes, until well coated.
4. Mix in can condensed tomato soup, water, potatoes, and fish sauce.
5. Simmer, uncovered, for 25-30 minutes, until beef is tender. Blend in coconut cream.
6. Add green beans and chili.
7. Simmer, covered, for 5 minutes, until beans are tender. Top with cilantro leaves and serve with steamed rice.

oil, onion, garlic, ginger, tomato paste, tomato soup, water, potatoes, fish sauce, coconut cream, green beans, red chili, cilantro, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/28442 (may not work)