How To Make Aussie Green Curry

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  • SERVES: 2

Ingredients

  • 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

Instructions

  • 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.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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