Tomato Beef Curry - cooking recipe

Ingredients

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

Preparation

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