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Beef Singapore curry
Beef Singapore curry
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Tender beef and potatoes stewed in spicy coconut curry for a traditional Singaporean twist.
Ingredients:
  • 36.80 gm vegetable oil
  • 750g beef rump steak, trimmed, cut into 4cm pieces
  • 8 eschalots, peeled
  • 410g can Yeo’s Singapore hot curry sauce
  • 225g can bamboo shoot slices, drained
  • 252.50 gm coconut milk
  • 2 large desiree potatoes, peeled, cut into 3cm pieces
  • 1 bunch gai laan, trimmed, stems chopped, leaves separated
  • Steamed jasmine rice, to serve
Instructions:
  • In a heavy-based saucepan, heat oil until shimmering. Brown beef in batches, turning occasionally, for about 4 minutes. Remove beef and add eschalots to the pan. Stir and cook for 2 minutes.
  • Add the beef back to the pan and stir in the curry sauce, bamboo shoots, coconut milk, and potato. Cover and bring to a boil. Then, lower the heat and simmer for 1 hour and 30 minutes until the beef is tender. Finally, add the gai laan and cook for an additional 3 to 4 minutes until tender. Serve with steamed rice.

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