Yeo's Singapore Hot Curry Sauce is a brilliant shortcut for making spicy homemade curries. Made with coconut and chilli, this is a fragrant and punchy curry sauce that tastes delicious with meat, veg or seafood.
How to make Singapore beef curry
Slice one onion and brown in sesame oil over a medium heat. Add 300g of cubed beef, 150g of cubed potatoes, 50g of diced carrots and stir fry everything until cooked. Pour over Yeo’s Singapore Hot Curry Sauce and simmer until your ingredients are cooked. Drizzle with sesame oil, garnish with sliced chillies and serve with steamed rice.
Founded by Mr Yeo Keng Lian in 1900, initially making and selling soy sauce in a small shop in Zhangzhou, Fujian Province, China, Yeo’s moved to Singapore in the 1930s. Today, the Yeo’s range includes beverages, sauces, pastes and noodles, which it exports around the world.
Ingredients: Water, coconut extract, palm oil, modified corn starch, onion, chilli powder, salt, spices, coriander powder, candlenut, turmeric, garlic.
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