Beef curry from Aloha Kitchen: Recipes from Hawai'i (page 124) by Alana Kysar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Takuan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for Maui onions.

  • Bessp on March 31, 2026

    This was a bit of miss for us. The curry flavor was very mild, and the gravy was very thin and watery, even after cooking the curry longer to get the beef fully tender. Not bad, but not great. If I make it again, I'll reduce the beef stock and up the spice. I used a chuck cross rib roast because it was on sale, it worked nicely for this dish.

  • tmjellicoe on August 30, 2022

    I agree with this being delicious and cooking the beef longer (which I did thanks to a previous note). Next time I’ll cut the larger pieces down as the smaller ones were just that much more tender. I also added turnip (needed to be used up) to good success.

  • MollyB on September 11, 2019

    Very good curry-flavored stew. Leftovers were very good - I happily ate it for two days for lunch. If making again, I would cook the beef longer before adding the vegetables, or perhaps pressure cook it up to the point of adding the vegetables. I used beef chuck, and it took a long time to get tender, so I ended up with very well cooked potatoes and carrots (which were still really good).

  • BeckyLeJ on May 25, 2019

    I really liked this dish! It’s sweeter than a typical curry and similar to a beef stew. It’s also incredibly tasty.

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