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Curry Beef Brisket

Servings 4


  • 500 g beef brisket cut into 1 inch chunks
  • 3 cloves garlic
  • 1 large carrot cut into one inch pieces
  • 1 yellow onion sliced into wedges
  • 1-2 red chilli seeded and sliced into chunks
  • 2 russet potatoes cut into 1-1/2 inch cubes
  • 1 tbsp Chu Hou sauce
  • 3 tbsp yellow curry paste
  • 1 Knorr beef cube
  • 1 tsp sugar
  • 2 dried bay leaves
  • 200 ml coconut milk
  • Enough water to cover beef
  • Salt to taste
  • Cornstarch slurry 2 tbsp corn flour + 2 tbsp water
  • 2 stalks spring onions
  • 4 slices ginger
  • 2 tbsp cooking oil


  • Bring a large pot of water to boil, add in spring onions and ginger.
  • Then at beef and blanch for 5-7 minutes to remove scum.
  • Drain beef and set aside.
  • In a pot, add 2 tbsp cooking oil over medium high heat.
  • Then add onion, garlic, and chilli. Cook until onion starts to soften.
  • Add beef, bay leaves, Chu Hou paste, and curry paste.
  • Stir-fry until combined and fragrant.
  • Add enough water to cover beef, add beef cube, sugar, and bring it up to a boil.
  • Lower heat to a simmer, cover with a tight fitting lid, and simmer for 90 minutes.
  • Check every now and then to make sure water has not evaporated too much. Add more water if needed.
  • Add carrot, and potatoes to the pot.
  • Season with salt to taste. Cover to cook for 10 minutes.
  • Then pour in coconut milk, and enough cornstarch slurry to thicken sauce to desired consistency.
  • Stir and allow to cook for another 10 minutes.
  • Remove from heat and serve garnished with chopped coriander leaves.


You can use more curry paste or add curry powder if you want the spices to be heavier. Different brand of curry paste will have different level of spiciness. I used yellow curry paste that I bought from Thailand. You can fine Dancing Chef in SG, or use Madras Curry paste that can be found at ntuc finest or cold storage.
Chu hou paste can be found at major supermarkets in SG. It is usually placed together with hoisin sauce.