Andrew Blake
Red Thai peanut kangaroo curry with coconut rice
Serves 4
Ingredients
125ml peanut oil
2 cinnamon sticks
1 tablespoon coriander seed
2 teaspoons cumin seed
2 teaspoons black peppercorns
10 shallots, chopped finely
6 cloves garlic, chopped finely
8 bird’s eye chillies, chopped finely
1 knob galangal, chopped finely
2 stalks lemongrass, chopped finely
bunch coriander root, chopped
2 teaspoons cayenne
2 teaspoons turmeric
2 teaspoons dry roasted shrimp paste
75g raw peanuts, dry roasted and chopped very finely
4 red peppers
750ml thick coconut milk
10 kaffir lime leaves
2 teaspoons salt
300g long grain rice
625ml coconut milk
600-800g kangaroo fillet
extra 100ml peanut oil
150g okra
150g thai eggplant
Method
Heat 125ml peanut oil and fry the cinnamon, coriander seed, cumin and peppercorns.
Add the shallots, garlic, turmeric, shrimp paste and peanuts. Fry for a further two minutes.
Puree the red peppers and add, along with the thick coconut milk, lime leaves and salt.
Simmer for 30 minutes and strain.
This recipe should yield approximately 500ml red curry sauce.
Wash the rice under cold water and drain.
Place in a heavy-based saucepan and cover with coconut milk.
Cover with a lid and simmer for 20 minutes after it reaches the boil.
Heat a wok over a high heat.
When very hot add a little peanut oil and sear the kangaroo for about 30 seconds, until completely sealed.
Remove the kangaroo from the wok and return wok to heat.
When it regains its heat add a little more peanut oil and wok-sauté the okra and thai eggplant for about 45 seconds.
Add 400ml of the curry sauce and lower the heat slightly to simmer the sauce.
Cook the okra and eggplant in the sauce for about three minutes.
When they are cooked through, add the seared kangaroo and simmer for one minute together.
Serve immediately, or the kangaroo will be unpleasant to eat due to overcooking.
It should be served underdone, because it is such a lean meat.
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