Indonesian curried Java soup (sayur kare) recipe

Recipe for indonesian curried Java soup (sayur kare) in our easy ethnic recipes collection. Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

Recipe ingredients

• 1 pound beef stew meat, cut into bite-sized pieces (*)
• 4 cups water
• 3 beef or chicken bouillon cubes
• 2 tablespoons butter (**)
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tablespoon ground dried ginger
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 cup diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 cup reduced fat coconut milk
• 1/2 teaspoon sugar

(*) Other meats may be used in place of the beef if you prefer. To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through.

(**) To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

How to make indonesian curried Java soup (sayur kare)

• In a Dutch oven, combine beef, water, and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
• While meat is cooking, heat butter in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
• Add lemongrass and salam leaf and cook for 2 more minutes.
• Add spice mixture to the beef stock and simmer for 5 minutes.
• Stir in green beans and potatoes. Cover and cook for 10 minutes.
• Add coconut milk and sugar. Cook uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6

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