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Stewed Curry Beef Brisket


Ingredients :

Beef brisket  1200g
Potatoes  3
Onion  1
Carrot  1/2
Red chili pepper  1
Ginger  4 slices
Curry paste  3 tablespoons
Shaoxing wine  1 tablespoon
Turmeric powder  1 tablespoon
Cooking oil  1 tablespoon
Rock sugar  2 large pieces
Chicken broth  300ml
Bay leaves  2
Coconut milk  150ml
Cornstarch slurry  as needed


  1. Wash the beef brisket, pat dry, and cut into 2-inch pieces. Peel the potatoes, onion, and half of the carrot. Cut the onion, remaining carrot, and red chili pepper into large pieces.
  2. In a pot of boiling water, add 2 slices of ginger and blanch the beef brisket for 5 minutes. Remove from the water and rinse off any impurities on the surface.
  3. In a wok or pot, add a small amount of cooking oil and sauté 2 slices of ginger until fragrant. Add the red chili pepper, potatoes, onion, and carrot.
  4. Add the curry paste and beef brisket and stir. Pour the Shaoxing wine around the edge of the wok or pot.
  5. Add the turmeric powder, light soy sauce, rock sugar, chicken broth, and bay leaves. Cover with a lid.
  6. Press “Function” to select the "Braised" function on the cooker.
  7. Press “Timing” to set the cooking time to 30 minutes and press "Start".
  8. Once the cooking is complete, select the "Open Cooking" function.
  9. Add the coconut milk and thicken the sauce with a cornstarch slurry to achieve the desired consistency.
Electric Pressure Cooker
Electric Pressure Cooker