How To Make Aussie Green Curry

• 150g x kangaroo
• 1tbs x coconut oil
• 1tbs x curry paste
• 1 x tin coconut cream

• 1 x cup stock or water

• 1 x tbs palm sugar
• 1tbs x fish sauce
• 50g x beans, cleaned
• 3 x kale leaves, sliced
• 100g x chat potato, sliced
• 50 g x squash, sliced
• ½ x basil
• ½ x coriander
• ½ x mint
• 2 x limes
• 2 x lemon myrtle leaves

• In a wok or pan on high to med heat add coconut oil, then curry paste and cook for 1min till fragrant, add coconut cream and cook for 5 min till it almost looks split then add stock or water and turn heat to low.
• Add fish sauce, palm sugar to taste and adjust if needed, then add kangaroo and cook on a low heat till cooked and tender.
• Add veg and cook for no longer than 1 minute keeping them crunchy not over cooked.
• Check fish sauce, sugar seasoning then finish with lime and serve with quinoa or rice
  Note: Use the Ox tail meat in a Pho using bone broth as the soup.

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