Kangaroo Panang Curry (Kang Panang Jing-jo)
Thai Panang curry fusioned with Australian kangaroo meat.
When I saw unfrozen pack of kangaroo rump at a butcher in Marrickville Shopping Centre, I knew I wanted to make a curry with it. Creamy Panang curry can go very well with the texture of the meat. Nature of the curry is tend to be thick and not supposed to have any vegetable in it as opposed to Thai red or green curries.
- 500g of kangaroo rump, sliced
- 1/2 can of Panang curry paste (60g)
- 250ml of coconut milk (2/3 of 400g can), separate the cream on top
- Vegetable oil
- 4-5 kaffir lime leaves
- Chillies (optional)
- Sugar to taste (palm sugar prefer)
- Fish sauce to taste
- In a wok, fry curry paste in hot vegetable oil until the aroma comes out.
- Gradually pour in cream of coconut milk. Leave some for garnishing.
- Add kangaroo meat and keep stirring until the rump is half-cooked.
- Add the rest of coconut milk, kaffir lime leaves and chillies then let it cooked in low heat for 20 minutes, occasionally stir.
- Season with fish sauce and sugar. Traditionally, sweet is the dominant flavour.
- Garnish with coconut cream, shredded kaffir lime leaves and chillies.
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