The Hong Kong Style Curry Recipe you'll be in a HURRY TO MAKE

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Finely chop the garlic and ginger, dice the onion, then peel the potatoes and cut them into small cubes.
2. Cut the mushrooms into bite-sized medallions and chop the green onions into small batons.
3. Heat a sauté pan over medium heat. Add the avocado oil, then the mushrooms, and sauté for 4-5 minutes until seared and golden. Set aside.
4. Return the pan to medium heat, add the onion and sauté for 3-4 minutes.
5. Add the garlic and ginger and sauté for 1 minute. Add the turmeric and curry powder, sauté for another minute, then push everything to the side to make a well in the centre.
6. Add the chu hou paste to the well and sauté for 1-2 minutes. Then add the potatoes, mushrooms, coconut milk and 1/2 cup water.
7. Stir in the soy sauce, cane sugar and green onions. Bring to a boil, then simmer on medium-low for 15-20 minutes.
8. Plate the curry, garnish with fresh chopped cilantro and serve with steamed rice.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionGingerScallionRicePotatoMushroomCoconut milk