Ingredients

• 1/4 cup canola oil
• 2 medium potatoes, peeled and cut into 2-inch cubes
• 2 large carrots, peeled and cut into 2-inch cubes
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 3 pounds beef chuck roast, cut into 2-inch cubes
• 1 tablespoon fish sauce
• 2 cups water
• 1 can (13.5 ounces) coconut milk
• salt and pepper to taste
• 2 tablespoons curry powder
• 1/2 red bell pepper, cored, seeded and cut into strips
• 1/2 green bell pepper, cored, seeded and cut into strips