|
1. |
Heat 125ml peanut oil and fry cinnamon, coriander seed, cumin
and peppercorns. |
|
2. |
Add shallots, garlic, chillies, galanagal and lemongrass and
fry until fragrant. |
|
3. |
Add coriander root, cayenne, tumeric, shrimp paste and peanuts.
Fry for a further 2 minutes. |
|
4. |
Puree red peppers and add, along with thick coconut milk, lime
leaves and salt. |
|
5. |
Simmer for 30 minutes and strain. Should Serves approximately
500ml red curry sauce. |
|
6. |
Wash rice under cold water and drain. Place in a heavy based
saucepan and cover with coconut milk. |
|
7. |
Cover with a lid and simmer for 20 minutes after it reaches
the boil. |
|
8. |
This can also be made in a bain marie tray in the convection
oven. |
|
9. |
Heat a wok over high heat. When very hot add a little peanut
oil and sear kangaroo for about 30 seconds until completely sealed. |
|
10. |
Remove kangaroo from wok and return wok to heat. |
|
11. |
When it regains its heat, add a little more peanut oil and sauté eggplant
for about 45 seconds. |
|
12. |
Add curry sauce and lower heat slightly to simmer sauce. Cook
eggplant in sauce for 3 minutes. |
|
13. |
When it is cooked through, add seared kangaroo and simmer for
1 minute further. |
|
14. |
Serve immediately with coconut rice and asian greens or the
kangaroo will be unpleasant to eat due to overcooking. It should
be served underdone, because it is such a lean meat. |
