Beef Curry, A Hong Kong Style Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
592 kcal
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Cuisine
Chinese
Beef Curry, A Hong Kong Style Recipe
Description
This Beef Curry recipe brings together large pieces of beef chuck cooked until tender in a curry sauce infused with aromatic spices like curry powder, turmeric, garlic, shallots, and lemongrass. The lemongrass and bay leaves steep in hot oil, releasing their flavors before the spices are added carefully to avoid burning. Coconut milk and tomato paste enrich the sauce, producing a creamy texture and depth of flavor. Root vegetables such as potatoes and carrots are added, cooking through in the simmering curry and enhancing the dish's heartiness.
The curry is simmered gently for over an hour, allowing the meat to become tender and the flavors to meld. The methodical cooking with occasional stirring ensures a thick sauce without burning. The use of chicken broth or water as a base keeps the curry balanced and moderate in intensity.
This dish suits home meals that benefit from a more substantial stew-like curry. It pairs well with plain steamed rice or noodles, absorbing the flavorful sauce. Cooking in large chunks preserves texture and offers a satisfying bite.
Ingredients
- 3 pounds beef chuck 1.3 kg, cut into large 1½-inch cubes, boneless
- 1/4 cup neutral cooking oil plus 1 tablespoon, divided, generic cooking oil
- 4 cloves garlic (minced)
- 5 shallot finely chopped
- lemongrass one 6-inch section
- 3 bay leaf
- 1/3 cup curry powder good quality
- 1 teaspoon Turmeric
- 4 cups chicken broth (or water)
- 4 teaspoons sugar
- 2 tablespoons tomato paste
- 2 onion cut into large chunks, medium
- 3 potato cut into large chunks, large
- 2 carrot cut into large chunks
- 1½ cups coconut milk (355 ml)
- 1½ teaspoons salt (or to taste)
Instructions
- First, blanch the beef to get rid of any impurities. Boil a pot of water, add the chunks of beef, and bring to a boil again. Drain immediately and set aside.
- Heat 1/4 cup of oil in a heavy-bottomed pot over medium low heat. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes. Then turn the heat down to the lowest setting and add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pan. Take care not to burn the spices!
- After a minute, add in the beef, chicken broth, sugar and tomato paste. Turn up the heat and bring the mixture to a boil. Once boiling, give the mixture a stir, turn the heat back down to medium, and cover. Let the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and make sure your curry isn't burning.
- While the curry is simmering, prepare the onions, potatoes, and carrots. Next, heat a tablespoon of oil in your wok over medium heat. Cook the onions until transparent (about 2 minutes). Transfer to a separate dish and set aside.
- After the beef is done simmering, it’s time to add the coconut milk, potatoes, and carrots. Turn up the heat, mix everything well, and bring to a boil. Once boiling, turn the heat down again to medium low, cover, and simmer for another 20 minutes.
- By now, the potatoes, carrots, and beef should be tender. Add the onions and salt to taste. If need be, turn up the heat and reduce the liquid a bit to thicken the sauce. The sauce should be thick, but there should still be plenty left to pour over your rice. This one gets better after sitting in the refrigerator overnight, so don't be afraid to make a big batch!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 117mg | 39% |
| Sodium | 673mg | 28% |
| Potassium | 1440mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2730IU | 55% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 134mg | 13% |
| Iron | 11.3mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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