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Hong Kong Beef Curry Recipe

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4.2 from 47 reviews

Hong Kong Beef Curry is a rich, deeply flavored braised beef dish infused with aromatic spices, curry paste, and creamy coconut milk. Featuring tender chunks of beef stewed to perfection with a complex blend of Chinese and South Asian spices, this comforting curry offers warming, savory notes balanced by the sweetness of caramelized onions and potatoes. It’s traditionally served over rice or noodles, making for a hearty and satisfying main course.

Ingredients

Beef and Broth

  • 2 lbs beef stew meat, cut into 1.5” pieces
  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 2 star anise pods
  • 2 bay leaves
  • 5 cloves
  • 5 green cardamom pods
  • 6 scallions, cut in half
  • 3 slices ginger
  • 1 1/2 teaspoons salt
  • 4 cups chicken stock (or water)
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chu Hou sauce (or hoisin sauce)
  • 1 tablespoon brown sugar
  • 2 medium yellow onions, diced
  • 4 (1 lb) Yukon Gold potatoes, peeled and roll cut into 1” pieces
  • 2 (1 lb) carrots, peeled and roll cut into 1” pieces
  • 1 cup coconut milk

Curry Paste

  • 2 tablespoons vegetable oil
  • 6 (300 g) shallots
  • 6 garlic cloves
  • 2 tablespoons ginger, roughly minced
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon mild chili powder (or paprika)
  • 1/2 teaspoon ground black pepper

Instructions

  1. Blanch the meat: Add the beef to a large pot and fill with cold tap water to cover the beef by 1 inch. Cook over medium-high heat until it comes to a boil. Continue boiling for 5 minutes to remove impurities. Strain the beef and rinse it thoroughly with cold water. Drain well and set aside.
  2. Braise the beef and spices: Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat until shimmering. Add the cinnamon stick, star anise, bay leaves, cloves, and cardamom pods. Cook until fragrant, about 1 minute. Add the ginger slices and scallion halves, cook until edges turn golden brown, approximately 2 minutes. Add the blanched beef and 1 teaspoon salt, stir fry for 2 to 3 minutes. Pour in the chicken stock (or water), Shaoxing wine, light soy sauce, Chu Hou sauce, oyster sauce, brown sugar, and remaining 1/2 teaspoon salt. Bring the mixture to a boil, then lower heat to a simmer. Cover and braise for 1.5 hours until beef is tender.
  3. Make the curry paste: While the beef braises, blend shallots, garlic, and ginger in a food processor or blender until smooth. Heat 2 tablespoons of vegetable oil in a cold pan over medium heat, add the aromatic puree and cook gently for 12 to 15 minutes until lightly caramelized, stirring occasionally. If it begins to stick or burn, deglaze with 2 tablespoons of water and continue cooking until the water evaporates. Stir in the curry powder and ground spices with an additional 2 tablespoons of water. Toast the curry powder mixture for 4 to 5 minutes until a rich dark brown color develops.
  4. Add the curry paste and onions: After 1.5 hours of braising, remove scallions, ginger slices, and whole spices as much as possible using tongs. Discard these aromatics. Stir in the prepared curry paste and diced onions. Bring the pot to a simmer over medium heat, then reduce heat to low, cover, and cook for an additional 15 minutes.
  5. Add the vegetables: Add the peeled and roll-cut Yukon Gold potatoes and carrots to the pot. Cover and cook over medium heat for 20 minutes, stirring occasionally and checking to ensure the broth isn’t too thin. Uncover and reduce the broth if needed to thicken the curry.
  6. Finish with coconut milk and seasoning: Stir in the coconut milk and adjust seasoning with more salt if necessary. Turn off the heat and serve the curry hot over steamed rice or noodles as a main dish.

Notes

  • You can use well-marbled beef cuts such as beef shank, brisket, or short ribs for best braising results.
  • Using a high-powered blender like a Vitamix for the aromatics ensures a very smooth curry paste texture. The garlic may turn blue during cooking due to oxidation, which looks unusual but does not affect taste.
  • Removing the aromatics with tongs instead of straining will save time and still produce a flavorful broth.
  • For a gluten-free version, substitute tamari for soy sauce, dry sherry for Shaoxing wine, and hoisin sauce for Chu Hou sauce.

Find it online: https://flavorspath.com/hong-kong-beef-curry-recipe/