It’s really interesting to see that most Asian countries have their own version of curry. Right off the bat, you can name a few: Indian curry, Thai curry, Japanese curry, Viet curry and of course, Hong Kong style curry!
We love all types of curry and this one is not an exception. It’s what my husband and I both grew up eating. He loves his sauces with rice so this really was the perfect dish to make for him.
Hong Kong style curry uses a milder curry base than for example Indian curry and is supplemented with coconut milk which adds depth and flavor to the curry. Here is my version of it. Feel free to swap out beef brisket with chicken for a healthier alternative but unfortunately, it won’t be as authentic!
Beef Curry Brisket
This saucey dish is rich, comforting, and deeply flavorful, featuring tender chunks of beef simmered in a fragrant curry sauce. Infused with Chinese curry powder, chu hou sauce, and a hint of coconut milk, the dish offers a perfect balance of warmth, spice, and creaminess. It’s a hearty, soul-soothing classic best served over steamed rice.
Prep time: 15 minutes
Cook time: 2-2.5 hours
Serves: 4
Ingredients
- 1.5 lbs beef brisket, cut into 2 inch chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 large carrot, peeled and cut into chunks
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 knob fresh ginger, sliced
- 1.5 tbsp curry powder (Chinese Madras or Malaysian-style)
- 2 tsp tumeric powder
- 1 tbsp Shaoxing wine
- 1 tbsp chu hou sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1.5-2 cups water
- 1 can (~400mL) coconut cream/milk (I prefer Aroy-D brand)
- 1.5 tsp cornstarch + 1/8 cup water to thicken sauce
- salt to taste
Directions
- Render the brisket: In a non-stick wok or pot, brown brisket fat until a pool of oil releases from the meat.
- Sauté aromatics: Add garlic, ginger, and onions. Sauté until fragrant and slightly golden.
- Add curry and sauces: Stir in curry and tumeric powder. Cook for 30 seconds, then add Shaoxing wine, chu hou sauce, oyster sauce, soy sauce, sugar, and white pepper.
- Combine and simmer: Add the beef brisket and toss to coat evenly in the curry mixture. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, until the beef is tender.
- Add vegetables: Add potatoes and carrots and simmer for another 20–30 minutes, until soft. Stir in coconut milk in the final 10 minutes.
- Taste and finish: Adjust seasoning with salt
- Serve: Ladle over cooked jasmine rice and enjoy!
Taste of Raine 