Kangaroo Ginger Red Curry

Kangaroo Ginger Red Curry
 
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Nutrition Information
  • Serves: 4
  • Calories: 2705
  • Fat: 219g
  • Sodium: 1920g
  • Fiber: 4g
  • Protein: 132g
  • Cholesterol: 115g
Recipe type: Main
Cuisine: Australian
Ingredients
  • 500 g Kangaroo fillet, cut into strips
  • 1 tsp fresh Ginger (grated or finely diced)
  • 1 tsp fresh garlic (minced)
  • 2 Tbsp Red Curry paste
  • 1 Tbs Fish Sauce
  • 1 Tbs Lime Juice
  • 1 Tbs Brown Sugar
  • 1 can Coconut Milk
  • 1 small can bamboo shoots
  • 1 handful Cherry Tomatoes
  • 1 handful fresh Basil
  • Salt to taste
Instructions
  1. Stir-fry garlic, ginger and red curry paste for two minutes. Add the kangaroo meat and continue to stir-fry for a further two to three minutes. Add the coconut milk and stir-fry for another two minutes. Add fish sauce, lime juice, brown sugar and bamboo shoots.
  2. Finally add the tomato and chopped basil and season with salt.
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