Wallaby red curry with lychees
Ingredients
- 1 pkt diced wallaby
- Sauce -
- 4 tbsp vegetable oil
- 2 tbsp 2-3 cup red curry paste (adjust to suit)
- 1 400 ml can coconut milk
- 1 cup water
- 1 tbsp fish sauce (optional)
- 1 tbsp palm sugar (or any sugar)
- 2 sticks lemongrass, bruised
- 1 565 gm can lychees
- 1/4 cup fresh Thai basil leaves, roughly chopped
- Cooked jasmine rice, for serving
Instructions
- 1 Heat the vegetable oil in a large pot or over medium-high heat.
- 2
Add the diced wallaby and sear on all sides until browned. Remove the meat from the pot and set aside.- 3
In the same pot, add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.- 4
Pour in the coconut milk and water, stir well to combine.- 5
Add the fish sauce (if using), (palm) sugar, and bruised lemon grass. Bring the mixture to a simmer.- 6
Return the seared wallaby to the pot. Reduce the heat to low, cover, and simmer for 90 minutes, or until the wallaby is tender. Do stir the mix from time to time.- 7
Once tender add the drained lychees to the curry. Stir well and continue to simmer for another 2-3 minutes- 8
Remove the pot from the heat and stir in the fresh Thai basil leaves.- 9
Serve the Wallaby Red Curry with Lychee hot over cooked jasmine rice.NoteMarinate the wallaby: For extra flavour and tenderness, marinate the wallaby in a mixture of fish sauce, soy sauce, and ginger for at least 30 minutes before cooking.
Adjust the spice level: Use more or less red curry paste depending on your preference for heat.
Add more vegetables: Feel free to add other vegetables to the curry, such as green beans, bamboo shoots, or eggplant.
Garnish: Garnish the curry with fresh basil and a squeeze of lime juice before serving.
- 2