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Hong Kong Beef Curry

Hong Kong Beef Curry
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5.2 from 18 reviews

A rich and creamy Hong Kong style beef curry featuring tender beef braised with aromatic spices, homemade curry paste, and creamy coconut milk, perfect served over rice or noodles for a comforting meal.

Ingredients

Beef and Aromatics

  • 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 (divided)
  • 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 cover with cold water, about 1 inch above the meat. Bring to a boil over medium-high heat and cook for 5 minutes to remove impurities. Strain and rinse the beef under cold water, then drain and set aside.
  2. Braise the Beef: Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering. Add the cinnamon stick, star anise, bay leaves, cloves, and cardamom. Cook for about 1 minute until fragrant, then add the ginger and scallions. Sauté until edges start to brown, about 2 minutes. Add the blanched beef and 1 teaspoon salt and stir fry for 2 to 3 minutes. Pour in chicken stock (or water), Shaoxing wine, soy sauce, Chu Hou sauce, oyster sauce, brown sugar, and remaining 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and braise for 1.5 hours.
  3. Make the Curry Paste: While the beef is braising, blend shallots, garlic, and ginger until smooth. Heat 2 tablespoons vegetable oil in a cold pan and add the aromatic puree, then cook over medium heat for 12-15 minutes until lightly caramelized, stirring often. If it starts to burn, deglaze with 2 tablespoons water and continue cooking until water evaporates. Add curry powder and ground spices with another 2 tablespoons water and cook for 4-5 minutes until paste turns rich dark brown.
  4. Add Curry Paste and Onions: After 1.5 hours of braising, carefully remove and discard scallions, ginger slices, and whole spices using tongs. Stir in the prepared curry paste and diced onions. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 15 minutes.
  5. Add Vegetables: Add potatoes and carrots to the pot, cover, and cook over medium heat for 20 minutes, stirring and checking occasionally. If the broth is too thin, uncover the pot to reduce liquid slightly.
  6. Finish with Coconut Milk and Serve: Stir in the coconut milk and adjust seasoning with additional salt if needed. Turn off heat and serve the curry hot over rice or noodles as a main course.

Notes

  • Use well-marbled cuts like beef shank, brisket, or short ribs for tender results.
  • Purée aromatics finely using a Vitamix or blender for a smooth curry texture; garlic may turn blue during cooking but it is safe to eat and won’t affect flavor.
  • Removing spices with tongs instead of straining broth saves time and keeps more flavor.
  • For a gluten-free version, substitute tamari for soy sauce, dry sherry for Shaoxing wine, and hoisin sauce for Chu Hou sauce.

Nutrition

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