Thai Red Kangaroo Curry
An Australian edge to this classic curry
Equipment
- 1 Medium sauce pan
- 1 Non stick fry pan
Ingredients
Ingredients
- 1 tbsp Olive oil or peanut oil
- 1 whole Brown onion diced
- 1 tbsp Garlic chopped
- 1 tbsp Ginger chopped
- 2 tbsp Red curry paste
- 1 kg Kangaroo rump diced
- 500 ml Chicken stock
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar Monk fruit sugar (Keto)
- 800 ml Coconut cream
- 1 whole Lime juiced
- 3 leaves Kaffir lime
Garnish
- 1 tsp Olive oil
- 100 grams Red onion roughly chopped
- 100 grams Red capsicum (pepper) roughly chopped
- 100 grams Green beans
- 100 grams Cherry tomatoes halved
- 100 grams Pineapple pieces
- 10 grams Coriander leaves chopped
Instructions
Curry
- Over medium heat in a medium saucepan, cook onion in oil until translucent1 tbsp Olive oil, 1 whole Brown onion
- Add garlic, ginger and curry paste for a few minutes stirring regularly1 tbsp Garlic, 1 tbsp Ginger, 2 tbsp Red curry paste
- Add diced Kangaroo and seal1 kg Kangaroo rump
- Add chicken stock and boil.500 ml Chicken stock
- Cover and simmer for approximately one hour
- Add fish sauce, sugar, coconut cream, lime juice and leaves2 tbsp Fish sauce, 1 tbsp Palm sugar, 800 ml Coconut cream, 1 whole Lime, 3 leaves Kaffir lime
- Simmer for another 20 minutes
Garnish
- Heat oil in a non stick frying pan to a high heat and cook onion until translucent.1 tsp Olive oil, 100 grams Red onion
- Add red capsicum and cook for a short time100 grams Red capsicum (pepper)
- Add green beans and cook quickly100 grams Green beans
- Add to the Thai red kangaroo curry along with tomatoes and pineapple100 grams Cherry tomatoes, 100 grams Pineapple
Serve
- Garnish with coriander leaves and serve with steamed rice10 grams Coriander leaves
Notes
Thai Red Curry Paste
Thai Red Curry Paste recipe. This one is free of shellfish.
Chicken stock
Chicken Masterstock is a perfect alternative to stock bought from a store.
