If you love bold and complex flavor, this curry is a delicious combination of spices and aromatics, with hints of sweet, savory, and spicy flavors.
This recipe is a copycat of Mui Garden’s Beef Brisket Curry in Vancouver which is a Hong Kong Classic!
The tender beef brisket, creamy coconut milk, and soft potato chunks add texture and depth to the dish taking you back to your childhood!
How To Make This Hong Kong Beef Brisket Curry Recipe
Easy to make: This recipe is easy to make in an Instant Pot, making it a quick and convenient weeknight meal. Simply sauté the aromatics and brown the beef brisket, add the remaining ingredients, and pressure cook everything together for 35 minutes.
This dish is packed with protein and nutrients from the beef brisket and potatoes. The use of coconut milk provides healthy fats and can be a great alternative to heavy cream in other curries.
Beef Brisket Curry Tips
The most important part of this recipe is the curry powder, specifically the Madras Curry Powder. It is mostly turmeric and very mild so you can adjust the spice level and consistency of the curry to your liking. If you prefer a spicier curry, you can add garlic chilli sauce, siracha or your favourite chilli oil.
You can also adjust the amount of liquid to make the curry thicker or thinner! This is also great for beef brisket noodle curry soup.
This curry can be served over rice, noodles, or with your favorite bread. It also makes great leftovers because it freezes super easy and can be reheated for a quick and delicious weekday meal.
The Hong Kong Beef Brisket Curry Recipe
Ingredients
Ingredients:
1 tbsp neutral oil (canola or avocado)
1 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced shallot
1.5 to 2 lbs beef brisket, cut into 2-inch chunks
1 tbsp Chu Hou sauce
2 tsp soy sauce
1 tsp fish sauce
1/2 tsp white pepper
2 tsp sugar (plus more to taste)
1 russet potato, peeled and cut into large chunks
3 bay leaves
1 cup water (or unsalted beef broth)
1 can (400 ml) full-fat coconut cream (not coconut milk it makes a very big difference)
Spice blend (mix before cooking):
1/4 cup Madras curry powder (bright yellow type)
1.5 tsp turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Pinch chili powder (optional, keep mild)
Finishing:
4 to 6 tbsp additional coconut cream
1 tsp curry powder (for color and aroma boost)
Optional: 1 tsp cornstarch mixed with 1 tbsp water
2 Cups of Cooked Rice (For Serving)
Instructions
Set the Instant Pot to Sauté mode. Add the neutral oil and sesame oil. Add garlic, ginger, and shallot and cook for 1 to 2 minutes until fragrant.
Add the beef brisket and sear on all sides for about 5 minutes until lightly browned.
Stir in Chu Hou sauce, soy sauce, fish sauce, white pepper, and sugar. Mix well to coat the beef.
Add the spice blend and cook for about 1 minute, stirring constantly to bloom the spices.
Pour in 1 can of coconut cream and 1 cup of water. Add the potatoes and bay leaves. Stir everything together.
Close and seal the lid. Pressure cook on High for 35 minutes. Let pressure release naturally for 10 to 15 minutes, then vent.
Open the lid. Turn on Sauté mode and simmer uncovered. Add 3 to 4 tablespoons of coconut cream and stir. Let it simmer for 8 to 10 minutes to reduce and thicken.
Lightly mash one or two potato chunks into the sauce to naturally thicken it.
Stir in 1 teaspoon curry powder and another 1 to 2 tablespoons coconut cream at the end to boost the yellow color and creaminess.
If the sauce is still thinner than you like, add the cornstarch slurry and simmer for 2 to 3 minutes until glossy and thick.
Taste and adjust with a little more sugar if needed to balance the flavors.
Serve hot with steamed rice, making sure to spoon plenty of thick, creamy yellow curry over the top.
I’ll try out this recipe and see how it compares to the Mui Garden’s Flavour, I’ll let you know how it goes with an Update
Yes please do let me know when you have tried it! I would love to know how it worked out 🙂
have you considered adding Evaporated Milk to the Recipe?
I’ve never thought about that before, but I’ll try it on my next batch. Thanks for the tip!
I haven’t but that should work too – let me know how it goes!
what brand coconut milk do you use? what will evaporated milk do for the recipe?
I use Aroy Milk. I’ve never done it with evaporated milk but it should work too, let me know how it goes!
how do you recommend I cook this if I don’t have an instant pot? super excited to try!