Fry potatoes until cooked through. Remove from pan and set aside.
Fry carrots until cooked through, remove and set aside.
Stir-fry red and green peppers for 2 minutes keeping it crisp. Remove and set aside.
Fry and brown ribs for about 4 minutes. Sprinkle with garlic powder while frying.
Push the ribs on one side and saute onion until soft.
Stir-in garlic and cook until golden.
Add fish sauce.
Pour tomato sauce, pureed tomatoes and water. Continue cooking for 2 minutes.
After cooking for 2 minutes, combine ribs with sauce and braise until ribs are tender.
Stir-in curry powder.
Once tender, add cooked carrots, potatoes, green and red pepper and green peas.
Season with salt or fish sauce to taste.
Simmer for a 2 to 3 minutes. Turn off heat. Serve while hot.
More details of removing membrane in the blog.
Fry potatoes, carrots, green and red pepper to keep it crisp and not soggy. If you like to avoid these extra steps you can add these ingredients 15 minutes before ribs are fully tender but it will be soggy.