Filipino Beef Curry

Instructions

Heat the coconut oil (2 Tbsp) over medium-high heat. Add the potatoes (1 large) and carrots (2), and fry until crispy and browned. Once done, transfer them to a plate, leaving the oil in the pan.
In the same pan, sauté the garlic (4 cloves) and onion (½), until the onion softens, about 3 minutes.
Add the beef (2 lb), season with salt (½ tsp) and pepper (¼ tsp), and brown it on all sides.
Stir in the fish sauce (2 Tbsp), curry powder (2 Tbsp), and paprika (½ tsp). Mix well, cover, and cook for 5 minutes to let the flavors meld.
Pour in the coconut milk (1 can) and water (1 cup). Reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally, until the beef is tender.
Add the bell peppers (1), chilis (2–3), and the reserved carrots and potatoes. Cover and cook for an additional 5 minutes, or until the vegetables are soft.
If needed, increase the heat to medium-high and simmer until the sauce reaches your desired consistency.
Taste and adjust the seasoning with more salt and pepper if needed. Garnish with green onions and serve over rice.