South Asian Curry Beef Brisket南亞咖喱牛腩
A fragrant South Asian-inspired curry featuring tender beef brisket simmered in a complex blend of curry spices, coconut milk, and aromatics. The meat becomes fall-apart tender while absorbing the rich, warming flavors of turmeric, cumin, and chilies. This dish bridges Hong Kong's multicultural culinary traditions with South Asian curry techniques.
01Ingredients
- 800g beef brisket, cut into 4cm chunks
- 3tbsp curry powder
- 400ml coconut milk
- 2 medium onion, diced
- 2 cloves garlic, minced
- 1tbsp ginger, minced
- 2 medium potato, diced
- 2 medium tomato, quartered
- 2 cups beef stock
- 2tbsp oil
- 1tbsp fish sauce
- 1tsp salt
- 0.5tsp black pepper
- 1 stick lemongrass, bruised
- 2tbsp fresh cilantro, chopped
- 1 red chili, sliced
Nutrition (per serving)528kcal
- Protein42.5g
- Carbs28.3g
- Fat28.1g
Fiber 4.2 gSodium 852 mg
02Steps
- Heat oil in a large pot or wok over medium-high heat. Add beef brisket pieces and brown on all sides until golden.
- Remove beef and set aside. In the same pot, sauté onion, garlic, and ginger until fragrant.
- Add curry powder and stir constantly for 2 minutes to release the spices.
- Pour in beef stock and coconut milk, stirring well to combine.
- Return beef to the pot. Add lemongrass, fish sauce, salt, and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until beef is tender.
- Add diced potatoes and tomato quarters. Simmer uncovered for 15 minutes until potatoes are cooked through.
- Taste and adjust seasoning with salt if needed. Remove lemongrass.
- Transfer to serving bowl and garnish with fresh cilantro and sliced red chili.
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