Clean the beef and season with salt and pepper

Heat the oil in a large skillet/pot over medium-high heat and brown the beef on both sides. If you’re using a small pot/skillet work in batches if you overcrowd the pan the beef will steam and not brown, and you want color on the beef. Remove and set aside. About 5 minutes.

I didn’t have much of oil in the pan but if you have more than about 1 teaspoon of oil drain it, then add butter, garlic, ginger, onion, bell pepper and continues to cook until the onion is soft about 5 minutes on medium-low heat.

Add curry and continue to cook for 2 minutes more. stir as you cook. Pour coconut milk, broth/water, beef, potato (peeled and cut into chunks) and season with salt and pepper.

Continue to cook for about 30 minutes or until the beef and potato are fork tender.

If the sauce is too thick add more broth/beef. Taste and readjust seasoning if necessary.

Serve with rice, couscous, or spaghetti and garnish with cilantro if desired. Enjoy!