Yeung Man Cooking | The Hong Kong Style Curry Recipe you'll be in a HURRY TO MAKE @YEUNGMANCOOKING | Uploaded February 2022 | Updated October 2024, 1 hour ago.
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY HONG KONG STYLE CURRY RECIPE RIGHT AT HOME!
LAY HO MA (how's it going in Cantonese)! Picture a lusciously rich curry with cubes of potato, mushrooms, and fresh cilantro poured over a freshly steamed bowl of rice - you're in for a real treat! Join me in this episode and learn how to make a delicious Hong Kong style curry recipe today!
Ingredients:
3 pieces garlic
small piece ginger
1 onion
1lb russet potatoes
170g baby king oyster mushrooms
2 sticks green onion
2 tbsp avocado oil
1 tsp turmeric
1 tbsp curry powder
2 tbsp chu hou paste
400ml canned coconut milk
1/2 cup water
1 tbsp soy sauce
1 tbsp cane sugar
few sprigs cilantro
steamed rice to serve
Directions:
1. Finely chop the garlic and ginger. Dice the onion. Then, peel the potatoes and chop them into small cubes
2. Chop the baby king oyster mushrooms into bite sized medallions. Chop the green onions into small batons
3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the mushrooms. Sauté for 4-5min. Give the mushrooms some time to sear and get some nice colour. Then, set them aside
4. Bring the pan back to medium heat. Add the onions and sauté for 3-4min
5. Add the garlic and ginger. Sauté for 1 minute. Add the turmeric and curry powder. Sauté for another minute and make a well in the middle of the pan
6. Add the chu hou paste and sauté for 1-2min. Add the potatoes, mushrooms, coconut milk, and 1/2 cup water
7. Add the soy sauce, cane sugar and green onions. Give it a good stir and bring to a boil. Then, simmer on medium low for 15-20min
8. Plate the curry and garnish with some freshly chopped cilantro. Serve this with freshly steamed rice
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/dCokI508Ox4
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY HONG KONG STYLE CURRY RECIPE RIGHT AT HOME!
LAY HO MA (how's it going in Cantonese)! Picture a lusciously rich curry with cubes of potato, mushrooms, and fresh cilantro poured over a freshly steamed bowl of rice - you're in for a real treat! Join me in this episode and learn how to make a delicious Hong Kong style curry recipe today!
Ingredients:
3 pieces garlic
small piece ginger
1 onion
1lb russet potatoes
170g baby king oyster mushrooms
2 sticks green onion
2 tbsp avocado oil
1 tsp turmeric
1 tbsp curry powder
2 tbsp chu hou paste
400ml canned coconut milk
1/2 cup water
1 tbsp soy sauce
1 tbsp cane sugar
few sprigs cilantro
steamed rice to serve
Directions:
1. Finely chop the garlic and ginger. Dice the onion. Then, peel the potatoes and chop them into small cubes
2. Chop the baby king oyster mushrooms into bite sized medallions. Chop the green onions into small batons
3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the mushrooms. Sauté for 4-5min. Give the mushrooms some time to sear and get some nice colour. Then, set them aside
4. Bring the pan back to medium heat. Add the onions and sauté for 3-4min
5. Add the garlic and ginger. Sauté for 1 minute. Add the turmeric and curry powder. Sauté for another minute and make a well in the middle of the pan
6. Add the chu hou paste and sauté for 1-2min. Add the potatoes, mushrooms, coconut milk, and 1/2 cup water
7. Add the soy sauce, cane sugar and green onions. Give it a good stir and bring to a boil. Then, simmer on medium low for 15-20min
8. Plate the curry and garnish with some freshly chopped cilantro. Serve this with freshly steamed rice
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/dCokI508Ox4
