Cantonese Beef Ribs Curry with Potato 港式咖喱牛肋條

Tender beef ribs and chunky potatoes are slow-cooked in a fragrant, mild Cantonese-style curry sauce, offering a deeply satisfying and aromatic dish that's perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 500g beef ribs (short ribs or flank), cut into chunks
• 2 large potatoes, peeled and cut into large chunks
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 2 slices ginger
• 2 tbsp Cantonese curry paste or powder
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 cups hot water or beef broth
• 2 tbsp cooking oil
• 1/4 cup coconut milk (optional, for richer flavor)
• 1 tbsp cornstarch slurry (optional, for thickening)

Steps

1. Blanch beef ribs in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities. Pat dry.
2. Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown beef ribs on all sides.
3. Add chopped onion, minced garlic, and ginger slices. Sauté until onion softens, about 5 minutes.
4. Stir in Cantonese curry paste/powder, light soy sauce, oyster sauce, sugar, and white pepper. Cook for 1 minute until fragrant.
5. Pour in hot water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until beef ribs are tender.
6. Add potato chunks to the pot. Continue to simmer for another 20-25 minutes, or until potatoes are tender.
7. Stir in coconut milk (if using). If desired, stir in cornstarch slurry to thicken the curry to your preferred consistency. Serve hot with steamed rice.

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