Thursday, April 28, 2011

Thai Red Kangaroo Curry

Red Curry with Cauliflower Rice


Now before you are scared off about eating an animal that graces your national flag (if your an Aussie) you can easily swap it out for beef or Chicken they all work perfectly with this meal. But bear in mind the Kangaroo is not farmed, it lives off the land so its very lean, it has not been pumped full of antibiotics and is very high in protein (keeps you fuller for longer and builds those firm muscles of yours). Its a gamey meat and has a flavour not unlike Venison, be careful not to over cook it. If you haven't tried it now might be the perfect time

Ingredients
500g Kangaroo Steak (chicken or Beef)
2 Cups of veggies chopped ( I used Sweet potato, asparagus, broccoli and zucchini)
2 Tbsp Red Curry Paste
1 Kaffir Lime leaf
1 Cup of Stock
1/3 Cup Coconut Milk
1 Tbsp chopped Coriander
2 tsp Lime Juice
1 tsp Fish Sauce
Simmering away 


Method
Add some oil to the pan (coconut or peanut works great) add the veg and cook until tender.
Add the Curry Paste and stir until it becomes fragrant
Add the meat, stir to combine and cook until browned
Add the Stock and the coconut milk and Kaffir lime leaf, bring to the boil and then reduce heat to a simmer cover for 10-12 Min's stirring occasionally until the sauce starts to thickens
Remove from the hat and stir in the Fish sauce, lime juice and coriander, serve with brown rice or Cauliflower rice

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