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Meat, East Asian

Hong Kong style beef curry with rice

Hong Kong style beef curry is a braised chuck beef stew cooked with mild curry powder, potatoes and coconut milk, served over white rice. For 4 people, it takes 80 minutes and stays easy to make, at €3.40 per person. The key is cooking the curry powder in oil before adding liquid, so its aromas fully develop.

Tonight, a beef curry just like in Hong Kong cafes, mild, creamy and comforting, with melting potatoes and white rice.

Hong Kong style beef curry with rice
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This beef curry isn't spicy in the fiery sense. It's a mild, almost silky version where curry powder adds fragrance rather than heat, carried by coconut milk and a sauce lightly thickened with flour. The chuck beef turns tender after a long simmer, the potatoes soak up the sauce, and the carrots bring a touch of natural sweetness. It's the kind of dish you'd find in small Hong Kong cafes, served with white rice to soak up every bit of sauce.

It's a great dish for a quiet Sunday when you can let it simmer without much watching, or to prepare ahead for a comforting weeknight meal. Kids tend to love it precisely because the curry is mild and creamy, never spicy. Mon Chou suggests it for autumn and winter evenings when you want something warming without complicating your cooking.

The ingredients

4 people

Butcher

  • Chuck beef (braising beef) 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Onions 2
  • Carrots 2

Pantry

  • Mild curry powder 2 tbsp
  • Coconut milk 20 cl
  • Flouroften in the pantry 1 tbsp
  • Beef broth 50 cl
  • Vegetable oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the beef into cubes, lightly flour them, and brown them in the oil. 8 min

    The floured beef should be well browned to thicken the sauce.

  2. Add the sliced onions, cook until softened, then sprinkle with curry powder. 5 min

    Stir quickly, curry powder burns and turns bitter fast.

  3. Pour in the broth and let it simmer covered. 45 min

    Keep it at a gentle simmer, never a full boil.

  4. Add the potatoes and carrots in large chunks, then the coconut milk. 20 min

    Add the coconut milk near the end of cooking to keep its mild sweetness.

  5. Cook the rice in salted water and serve the curry topped with sauce. 11 min

    If the sauce is too thin, mash two pieces of potato into it.

Our tips to get it right

  • Cut the beef into even cubes, around 3 to 4 centimeters, so they all cook at the same rate.
  • If you have time, make this curry a day ahead, resting it in the fridge deepens the curry flavor and the sauce thickens further.
  • Taste the sauce before serving, some mild curry powders are saltier than others, so adjust the salt accordingly.

The variations

  • Swap the beef for chicken pieces, the simmering time then drops to about 25 minutes.
  • For a vegetarian version, replace the beef with chickpeas and firm tofu, and use vegetable broth instead.
  • For picky kids in a hurry, serve the curry over pasta instead of rice, they love dipping it in.

What to serve it with

  • Plain white rice
  • Crunchy pickled vegetables
  • Hot green tea

Storage

The curry keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently on the stovetop, adding a little water or broth if the sauce has thickened too much.

Questions about this dish

Can you make this beef curry ahead of time?

Yes, it's actually recommended. Make the curry the day before and reheat it gently the next day, the curry flavor deepens with resting.

Which curry powder works best for this recipe?

A classic mild curry powder is all you need, the kind easily found at any grocery store. Avoid spicier blends if you're cooking for kids.

Can you freeze this beef curry?

Yes, the curry freezes very well for up to 2 months, but skip freezing the rice since it doesn't hold up well. Thaw in the fridge then reheat gently on the stovetop.

Can you substitute the coconut milk?

You can replace it with heavy cream for a more classic, less sweet result. It will taste a bit less exotic but still turn out creamy.

How long does it take to make a Hong Kong style beef curry with rice?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Hong Kong style beef curry with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hong Kong style beef curry with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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