Chinese beef curry is a gently spiced, savory braise of beef, potatoes, carrots, and onion, served with rice or noodles. This version uses Goldfish curry paste for a convenient curry base, then simmers chuck until tender; the paste’s exact salt and heat can vary, so the sauce is adjusted to taste.
Ingredients
- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, about 1½ cups (225 g), thinly sliced
- 1 tbsp (15 g) finely chopped fresh ginger
- 3 garlic cloves, about 1 tbsp (15 g), finely chopped
- ⅓ cup (about 80 g) Goldfish curry paste; check the package because salt and heat differ by product
- 3 cups (710 ml) low-sodium beef broth
- 1 cup (240 ml) water
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) granulated sugar
- 1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
- 2 medium carrots, about 1½ cups (200 g), cut into ¾-inch (2 cm) pieces
- ½ cup (120 ml) unsweetened coconut milk, optional, for a rounder, creamier sauce
- ¼ tsp (0.5 g) ground white or black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water, optional, for thickening
- Salt, as needed after simmering; the curry paste and broth may already be salty
Instructions
- Prepare the ingredients. Pat the beef dry, trim away thick hard pieces of fat, and cut it into evenly sized cubes. Slice the onion and cut the potatoes and carrots into pieces of similar thickness so the vegetables finish at about the same time. Keep the potatoes in a bowl of cold water if you need to hold them for more than a few minutes; drain and dry them before adding them to the pot.
- Brown the beef. Heat the oil in a heavy Dutch oven or covered saucepan over medium-high heat. Working in two or three batches so the pieces have room, brown the beef for about 2 minutes on each broad side, around 10 minutes total. Transfer the browned pieces to a plate. A crowded pan steams the meat instead of browning it, so take the extra batch if needed. If the pot becomes very dry, add a teaspoon of oil.
- Cook the aromatics and paste. Reduce the heat to medium. Add the onion and cook for about 5 minutes, stirring, until softened and just beginning to turn golden. Stir in the ginger and garlic for 30 seconds, then add the Goldfish curry paste and cook for 2 minutes, stirring constantly. This brief cooking disperses the paste in the oil and takes away its raw, dusty edge; do not let the garlic or paste scorch.
- Start the braise. Pour in about ½ cup (120 ml) of the broth and scrape the bottom of the pot with a wooden spoon to release the browned bits. Add the remaining broth, water, soy sauce, sugar, pepper, and browned beef with any juices on the plate. Bring the liquid just to a boil, then lower the heat until it maintains a gentle simmer. Cover and cook for 1 hour 30 minutes, stirring once or twice. If the liquid boils hard, lower the heat; a steady simmer keeps the beef moist and helps it become tender.
- Add the vegetables. Stir in the potatoes and carrots, cover again, and simmer gently for 25 minutes. Check a potato with a fork: it should be tender but still hold its shape. The beef should be easy to pierce and nearly falling apart. If either is not ready, continue simmering in 5-minute increments, checking often so the potatoes do not disintegrate. Add a splash of water if the sauce has reduced more than you want.
- Finish and check the beef. Stir in the coconut milk, if using, and simmer uncovered for 2 minutes. For food safety, check the center of the largest beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum for whole cuts of beef, followed by a 3-minute rest. This braise is cooked longer for tenderness; let the pot stand for 3 minutes before serving. If the sauce needs thickening, stir in a little cornstarch slurry and simmer for 1 to 2 minutes until glossy. Taste before adding salt, because curry paste, soy sauce, and broth all contribute seasoning.
Tips
- Read the curry paste label first. Goldfish curry paste products and package sizes can differ, and some pastes are already quite salty or spicy. Start with ⅓ cup (about 80 g) for this amount of broth, or use ¼ cup (about 60 g) if yours is especially hot or concentrated. You can stir in another spoonful near the end, but you cannot easily remove excess heat or salt.
- Choose beef that benefits from braising. Chuck is a reliable choice because its connective tissue softens during a long simmer. Stew meat also works if it is cut from a suitable braising cut. Lean steak is a poor swap here: it can become dry and firm during the time needed to soften the potatoes and build the sauce.
- Keep the simmer gentle. A rolling boil can make the meat tighten and break the potatoes apart. If the surface is bubbling vigorously, lower the burner. For a thicker curry, reduce the sauce uncovered for a few minutes or use the small cornstarch slurry; avoid adding flour directly, which tends to clump.
- Use a practical paste substitute. If Goldfish paste is unavailable, use a prepared Chinese-style or Malaysian curry paste in the same starting amount, then adjust after tasting. For curry powder, mix 3 tbsp (about 20 g) powder with 1 tbsp (15 ml) oil to make a loose paste; it will taste less rounded and may be less salty, so add soy sauce only after the curry simmers.
Serving Suggestions
Spoon the curry over steamed jasmine rice or another plain long-grain rice, letting the sauce coat the grains. A bowl of rice is especially useful if the curry paste is lively, and it makes the broth-like sauce part of the meal rather than leaving it in the serving dish. For a noodle supper, serve it over wide wheat noodles or egg noodles, keeping the noodles separate until serving so they do not absorb all the sauce in the pot.
Offer simple sides that bring freshness or crunch without competing with the curry: quick-pickled cucumber, lightly dressed shredded cabbage, or blanched greens such as bok choy. Sliced scallions or cilantro can be added at the table if you like. If serving a group, put extra curry paste or chili oil on the side rather than adding more heat to the whole pot; different pastes and palates vary. This recipe serves four generously with rice, or about three people if the curry is served without a substantial side.
Variations
Make it dairy-free: The recipe contains no dairy as written. Coconut milk is optional, and you can leave it out for a more direct, savory curry flavor. If you want a creamy finish but do not use coconut, add a small splash of unsweetened oat milk or simply loosen the sauce with broth; the result will be less rich than with coconut milk.
Change the vegetables: Add peeled daikon in place of some potato, or add sliced mushrooms during the final 15 minutes. Green peas can go in during the last 3 to 5 minutes. Avoid putting quick-cooking vegetables in at the beginning of the braise, or they will lose their texture. Keep the total vegetable quantity close to the original so the liquid-to-solid balance stays similar.
Adjust the richness and heat: For a more concentrated sauce, omit the optional coconut milk and simmer uncovered for a few extra minutes. For a milder curry, start with less paste and add more at the end if needed. A pinch of sugar can soften sharp, salty flavors, but add it gradually; the listed teaspoon is enough for balance, not to make the curry sweet.
Use a different braising method: You can make the recipe in an oven-safe covered pot at 325°F (163°C) after bringing the broth to a simmer on the stove. Cook the beef covered for about 1 hour 30 minutes, add the vegetables, then cook roughly 25 minutes more, checking tenderness. Oven timing varies with the pot and the size of the cubes, so judge by tenderness rather than the clock alone.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The curry keeps for 3 to 4 days in the refrigerator. The potatoes may soften and the sauce may thicken as it sits, which is normal. If storing rice too, refrigerate it separately in a shallow container rather than leaving it at room temperature.
For longer storage, freeze the curry in meal-size airtight containers for up to 3 months for best quality. Potatoes can become a little grainy after freezing, but the curry remains usable; if that texture matters, freeze the beef and sauce before adding potatoes and cook fresh potatoes when reheating. Thaw frozen curry overnight in the refrigerator when possible.
Reheat on the stove over medium-low heat, stirring occasionally and adding a few tablespoons of water or broth if the sauce is too thick. Heat until the entire portion reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, stir partway through, and continue heating until evenly hot and at least 165°F (74°C). Reheat only the portion you plan to eat, rather than cooling and reheating the full pot repeatedly.
Frequently Asked Questions
Is Goldfish curry paste the same as curry powder?
A curry paste is a moist seasoning mixture, while curry powder is dry. The paste may include oil, aromatics, salt, and other seasonings, so it gives a different texture and intensity. If substituting powder, mix it with oil as described in the tips and taste the finished sauce before adding more salt.
How spicy is this Chinese beef curry?
That depends on the specific Goldfish paste and how much you use. Begin with the smaller amount if the package indicates a hot paste, and keep the liquid simmering before tasting so the seasoning is properly mixed through. For children or guests who prefer mild food, serve chili oil separately and avoid adding extra paste at the table to the main pot.
Can I make it ahead?
Yes. The beef curry can be cooked a day ahead, cooled promptly, and refrigerated. Its flavor settles overnight, and the sauce often thickens, so add a little broth or water while reheating. Heat it to 165°F (74°C) throughout, and check that the potatoes are hot in the center before serving.
Why is my beef still tough after simmering?
It may need more time, especially if the cubes are large or the simmer was very low. Keep the pot covered and continue cooking in 10- to 15-minute increments until a fork passes through the beef easily. A vigorous boil is not a shortcut; it can make the outside of the meat firm while the connective tissue still needs time to soften.
Can I make this without coconut milk?
Yes. Coconut milk is optional and is added near the end, so leave it out without changing the braising time. The sauce will taste more savory and less creamy. If it seems too thin, simmer it uncovered briefly or use a little of the cornstarch slurry.
Can I use a slow cooker?
Yes, though browning the beef and cooking the onion, aromatics, and curry paste in a pan first gives the sauce more depth. Transfer those ingredients and the broth to the slow cooker and cook on low until the beef is tender, usually about 7 to 8 hours; add potatoes and carrots for the final 2 to 3 hours so they do not become mushy. Slow-cooker models vary, so check tenderness and use a thermometer to confirm the beef reaches the USDA safe minimum.
Related
- Ayam Japanese Curry Paste for Chicken Curry
- Ayam Malaysian Curry Paste for a Fragrant Chicken Curry
- Authentic Pakistani Chicken Curry Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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