When I set out to test and write this beef curry recipe, I was looking to re-create a version I’d had in Hong Kong many years ago. I remember it having an incredibly concentrated flavor. I’d never tasted anything like it before, and it completely changed the way I make curry.
First, let’s talk about the right cut of beef to use for this dish. A traditional Cantonese beef curry uses a very tendon-y, gristly cut of meat. It tends to be relatively dry after stewing or braising, because it doesn’t have much fat. So as an alternative, we decided to use regular old chuck roast for this recipe, i.e. the cut of meat you would use for a pot roast or beef stew. It has the right amount of fat, which translates to tender, tasty beef (not to mention the price is right).
Just a few things to remember:
- Add salt at the end of the cooking process to prevent the salt from drying out the beef.
- Besides the curry power, the right amounts of sugar and salt are the key to bringing out the flavors in this beef curry dish.
- Don’t use your wok to make this dish, because the liquid cooks off too fast. Instead, use a thick-bottomed pot or Dutch oven.
This Hong Kong style beef curry is perfect for a lazy Sunday dinner. If you liked my Coconut Curry Chicken, you will definitely enjoy this recipe. I know it’s a keeper!
Try Kaitlin’s curry beef bowl recipe if you want a quick and easy recipe!
Hong Kong Beef Curry: Recipe 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.
Serve this Hong Kong style beef curry over rice or on the side.
This beef curry gets better after sitting in the refrigerator overnight, so don’t be afraid to make a big batch!
Beef Curry, A Hong Kong Style Recipe
Ingredients
- 3 pounds boneless beef chuck (1.3 kg, cut into large 1½-inch cubes)
- 1/4 cup oil (plus 1 tablespoon, divided)
- 4 cloves garlic (minced)
- 5 shallots (finely chopped)
- One 6-inch section of lemongrass
- 3 bay leaves
- 1/3 cup good curry powder
- 1 teaspoon turmeric
- 4 cups chicken broth (or water)
- 4 teaspoons sugar
- 2 tablespoons tomato paste
- 2 medium onions (cut into large chunks)
- 3 large potatoes (cut into large chunks)
- 2 carrots (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 facts
How would this recipe turn out with chicken instead of beef?
Hi Sabrina, you can use chicken. Just reduce cooking time since chicken needs less time.
Quick question, any reason why salt is not added until the end? Can we add it along with the sugar and tomato paste before simmering for 60-75 minutes?
Hi Aily, I generally prefer to add the salt afterwards to taste, but you can change up the order if you prefer.
Thanks!
Amazing! I tried the recipe and it was so good! Will be trying it with chicken next time! :)
Thank you so much, Jaime!
yum
Glad you enjoyed it.
Thanks Julie!
Hello! This recipe looks wonderful! How much salt do you use exactly? Hehe. Thank you for this recipe!
This was so good! Exactly the ones I used to eat while I was growing up in Hong Kong! Thank you for this beautiful recipe!!!
Awesome, Bryan, I am so glad to hear that :-)
You’re very welcome, Bryan! So glad you liked it, and so happy to get that seal of approval from someone from HK!
Salt to taste, Bryan.
Hi Bryan, I don’t have the exact amount, as it varies slightly every time I make it. I just do it by taste, and make sure to re-season at the very end.
Another wonderful and authentic Hong Kong recipe! Made this last night for a Sunday supper as recommended and the flavors were spot on! I only had beef stew meet, but next time pot roast is on sale, I’ll try to use that. Ate it again today for lunch and it’s even better the second day. Thank you so much !
Hi, do you know how you would modify this recipe for a slow cooker? I really want to be able to start everything and then come back 4-8 hours later but I don’t want to overcook the beef.
Hi Aurora, I rarely use slow cookers, so I am not familiar with its cooking settings and times. I am sorry.
Quick questions:
1. Can I use curry paste (e.g., golden curry) as the base of soup?
2. I understand the reason to boil beef before cooking. But should I worry about making beef too dry?
Thank you!
Hi Brin, yes to Q1 and no to Q2 :-)