Hong Kong Beef Curry (港式咖喱牛肉)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy Hong Kong-style beef curry with tender braised beef, potatoes, and carrots in a complex aromatic sauce made with coconut milk and homemade spice paste. Restaurant-quality depth of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lbs beef stew meat (, cut into 1.5” pieces (*Footnote 1))
- 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 (1lb) carrots (, peeled and roll cut into 1” pieces)
- 1 cup coconut milk
- 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
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 30m
- Sodium
- 1036mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1349mg
- Calcium
- 84mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1036MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.