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Cantonese Style Beef Brisket and Coconut Milk Curry

A rich, comforting meal prep that warms your heart and soul. Tender beef and potatoes in a hearty gravy hits the spot when served with rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Curry, Freezer friendly, Potatoes
Servings: 4

Ingredients

  • 1.5 lbs boneless beef rib fingers previously simmered low and slow until tender
  • 500 g potatoes scrubbed well

Sauce

  • 165 ml coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp curry paste

Aromatics

  • 1 bunch spring onion
  • 1 stalk lemongrass
  • Several pieces of ginger
  • Several cloves of garlic

Instructions

  • Start rice. Wash and cut potatoes into small chunks.
  • Stir fry potatoes until slightly browned.
  • Add aromatics and stir fry until fragrant.
  • Add curry paste, stir briefly, then add the beef.
  • Add the coconut milk, other sauce ingredients, and just enough water to cover the ingredients.
  • Simmer on low with the lid on for about 20 minutes, or until potatoes are tender.
  • Adjust the seasoning, and serve.