Beef and Potato Curry

Kari Daging Dan Kentang

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Cooking oil 125 ml (4 fl oz / ½ cup)
  • Cinnamon stick


  • Heat oil in a wok and fry cinnamon stick, star anise, nutmeg, cloves, garlic and shallots until golden brown.
  • Add the curry leaves, curry powder, beef, potatoes and coconut milk and simmer until meat is tender. Add salt and sugar to taste. Serve warm with rice.