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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Hold the meat firmly when cutting to avoid knife slipping; wash hands thoroughly after handling raw meat.
Cut 1kg of thawed beef flank into large chunks, about 1.5 to 2 inches each.
Watch out
Do not cut the beef too small, otherwise it will shrink and fall apart during long braising.
Place cut beef in a bowl, add enough cold water to soak for 15 minutes to bleed out impurities, then drain completely.
Watch out
Ensure sufficient soaking time, otherwise remaining blood will cause a gamy taste and cloudy sauce.
Hot steam will rise while skimming foam; keep a safe distance to avoid steam burns.
Put beef into a pot with cold water and 3 ginger slices. Bring to boil over high heat, cook for 5 minutes once boiling, and skim off foam.
local_fire_departmentHigh heat, cook 5 minutesWatch out
Must start with cold water, otherwise hot water will sear the surface protein and trap blood inside.
Hold pot handles securely when pouring boiling water to prevent hot splashes and scalding.
Pour off hot blanching water into sieve, rinse beef thoroughly under cold tap water to wash off scum, then drain and set aside.
Watch out
Rinse thoroughly to remove all scum, otherwise impurities will ruin the appearance and texture of the curry sauce.
Bruise 1 lemongrass stalk with the back of a knife and cut into sections; tear 4 kaffir lime leaves; slice 1 shallot; mince 3 garlic cloves; chop 2 bird's eye chilies.
Watch out
Lemongrass must be bruised and lime leaves torn to properly release essential oils when sauteing.
In a small dish, mix 2 tbsp curry paste, 1 tsp Sha Cha sauce, 0.5 tsp turmeric powder, and 1 tsp curry powder together.
Watch out
Mixing in advance prevents burning powders when adding ingredients one by one into the hot pan.
Heat 1 tbsp cooking oil in a pan, add sliced shallots, 3 ginger slices, lemongrass, and 2 bay leaves. Stir-fry over medium heat until fragrant, then add minced garlic and chopped chilies and fry for 1 minute.
local_fire_departmentMedium heat, fry 1-2 minutesWatch out
Garlic and chilies burn easily
add them only after hard aromatics are already fragrant
Turn heat to low, add the mixed curry paste, and stir-fry continuously for 1 minute until fragrant oil separates.
local_fire_departmentLow heat, fry 1 minuteWatch out
Curry powder burns easily and becomes bitter
maintain low heat and stir constantly
Add the blanched beef flank, turn heat to high, and stir-fry until beef is coated with curry paste. Pour 1 tbsp Shaoxing wine along the edge of the pan to sizzle.
local_fire_departmentHigh heat, stir-fry 2 minutesWatch out
Drain beef well before adding
excess water drops pan temperature and prevents searing
Adding hot water generates hot steam rapidly; keep hands away from the rim.
Pour in 1500ml hot water, stir well to dissolve all curry paste stuck to the bottom, and bring to a rolling boil.
local_fire_departmentHigh heat, bring to boilWatch out
Scrape the bottom of the pan to prevent stuck sauce from burning during slow simmering.
Turn heat to the lowest setting, cover with lid, and simmer gently for 1 hour.
local_fire_departmentLowest heat, simmer 1 hourWatch out
Too high heat dries out liquid and toughens meat
maintain a gentle bubbling simmer
Be careful of trapped scalding steam when lifting the lid.
Uncover, add 2 peeled and chunked potatoes, stir gently to submerge, then cover again and simmer on low heat for 45 minutes until potatoes and beef are tender.
local_fire_departmentLowest heat, simmer 45 minutesWatch out
Cut potatoes into large chunks
if too small, they will dissolve completely into the sauce
Turn off heat, cover tightly, and allow the beef curry to steep overnight (at least 8 hours) so the meat thoroughly absorbs all flavors.
Watch out
Steeping is the secret to deeply flavorful beef
do not skip this step
Reheat the steeped beef curry over medium heat until it returns to a rolling boil before serving.
local_fire_departmentMedium heat, bring to boilWatch out
Stir occasionally while reheating to prevent dense curry from scorching at the bottom.
Pour in 50ml coconut cream and 50ml evaporated milk, stir well to enrich creaminess and golden color.
local_fire_departmentMedium-low heat, cook 1 minuteWatch out
Do not boil rapidly for long after adding milk
coconut oil may separate
Add 3 tsp of roux (beurre manie), stir continuously while heating until fully melted and curry sauce thickens smoothly.
local_fire_departmentMedium-low heat, stir 1 minuteWatch out
Add roux gradually and whisk briskly to prevent flour lumps from forming.
Ladle curry beef and potatoes into a deep serving bowl, drizzle with 1 tsp chili oil for decoration, and serve hot.
Watch out
Freshly cooked curry is extremely hot
take care when ladling and eating
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