Matsaman Beef Curry

I made a vegetarian Matsaman Curry with udon noodles before. Now I wanted to prepare a meat version. At the supermarket I looked for beef that could be cooked short and ended up with flank steak.
The meat had good quality and was very tender at the end of the short cooking time.

Matsaman Curry is from the of Thailand. The addition of Tamarind juice, palm sugar and
fish sauce gives a lot of flavour to the curry. I had a spice package just for the curry and added the other ingredients. Since the sauce is coconut based, the heat index of the dish is very low.

recipe for 4:
440 g beef flank steak
4 boiled potatoes
1 onion
1 large spring onion
3 cloves of garlic
1 red bell pepper
1 large tomato
400 ml coconut milk
1 seasoning package of Matsaman Curry
2 tsp Tamarind paste
2 tbsp fish sauce
1/4 pattie of palm sugar grated
3 tbsp sunflower oil
salt and pepper
rice

Cut the beef in small strips.
Chop onions and garlic and bell pepper and half a tomato.
In a wide pan heat up 1 tbsp oil and saute the veggies until soft. Get them out of the pan.
Add an other tbsp of oil and season the meat with some salt. Brown it on all sides and take it out of the pan.

With the last tbsp of oil fry off the Matsaman curry paste for 1 min, add the coconut milk and start to dissolve the curry. Add tamarind paste, fish sauce and palm sugar and the meat. Let the beef get back to temperature, add potatoes, half tomato, veggies and stir well. Cook for 5 min more.

Serve with rice