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This amazing curry is loaded with flavor, and comes together quickly enough to be a weeknight meal!

1 tablespoon vegetable or avocado oil

1 lb. boneless sirloin steak, cut into 1-inch pieces

1/2 teaspoon kosher salt

1/2 teaspoon freshly grated black pepper

1 large yellow onion, diced

1 tablespoon curry powder

1 tablespoon freshly grated ginger

2 large jalapenos, seeded, deveined, and finely diced

2 garlic cloves, diced

2 (14.5 oz.) cans diced tomatoes

1 cup low-sodium beef broth

1 1/2 cups fingerling potatoes, cut into 1-inch pieces

1 (13.5 oz.) can coconut milk

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In a large Dutch oven, heat the oil over medium heat until it shimmers.

Add the beef (in stages if necessary) to the pan. Season with salt and pepper.

Let the meat sear for 5 minutes.

Flip, and let sear for another 3 minutes.

Remove the beef from the pan to a large plate. Reserve.

Add the onion, and sauté for 5 minutes.

Add in the jalapeno, garlic, curry powder and ginger.

Stir for 1 minute.

Add in the canned tomatoes and beef broth.

Bring to a light simmer and add the potatoes and browned beef to the pan.

Cover and reduce heat to medium-low.

Simmer, stirring occasionally for 35-40 minutes or until the potatoes are fork tender.

Pour in the coconut milk, and warm through.

Bring back to a simmer.

Serve with naan or cooked rice.

Store in the refrigerator for up to 3 days.

Find it online: https://thecoconutmama.com/braised-coconut-beef-with-chilies/

Braised Coconut Beef with Chilies