Beef Singapore curry recipe

Beef Singapore curry

Cooking Time: 120 minutes

Ingredients (8 servings)

• 2 tablespoons of vegetable oil
• 750g beef rump steak, trimmed, cutted into 4cm pieces
• 8 eschalots, peeled
• 410g can Singapore hot curry sauce
• 225g can bamboo shoot slices, drained
• 1 cup of coconut milk
• 2 large desiree potatoes, peeled, cutted into 3cm pieces
• 1 bunch gai laan, trimmed, stems chopped, leaves separated
• Steamed jasmine rice, to serve

Method of preparation:

Heat oil in a heavy-based saucepan. Cook beef, in batches, turning, for 4 minutes or until browned. Transfer to a bowl. Add eschalots. Cook, stirring, for 2 minutes. Return beef to pan. Add curry sauce, bamboo shoots, coconut milk and potato. Cover, bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour 30 minutes or until beef is tender. Stir in gai laan. Cook for a further 3 to 4 minutes or until gai laan is tender. Serve with steamed rice.

 

Notes

Serves 8 as part of a banquet.

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