slow
cooked

Kangaroo Red Curry with Sweet Potato & Broccoli

Prep 15 minutes

Time 1 hour

Serves 4

Print

What you'll need

¼ cup peanut oil

500g pack K-Roo Diced Kangaroo

2 tablespoons red curry paste

400g tin light coconut milk

500g sweet potato, peeled and cut into chunks

200g shallots, peeled and halved

2 teaspoons fish sauce

1 teaspoon brown sugar

Juice of a lime

250g broccoli, cut into florets

⅓ cup coriander leaves, chopped

¼ cup roasted peanuts, chopped

Cooked brown rice, to serve

Nutritional information

Fats: 21.5g (9.2g saturated)

Calories: 449

How to cook it

  1. Heat 2 tablespoons oil in a wok over a high heat.
  2. Add diced kangaroo in two batches, cooking for 2 minutes or until browned.
  3. Remove from wok and set aside.
  4. Heat remaining oil over a medium heat.
  5. Add curry paste and cook for 2 minutes.
  6. Pour in coconut milk, stirring to combine.
  7. Return browned kangaroo to wok, bring coconut mixture to the boil.
  8. Reduce heat to a simmer, cover and cook for 45 minutes.
  9. Add sweet potato and shallots to the curry mixture and bring to boil.
  10. Cover and simmer for a further 10 minutes or until tender.
  11. Place broccoli on top and cover for the final 3 minutes of cooking or until tender.
  12. Add fish sauce, sugar and lime juice, stirring to combine.
  13. Serve curry with brown rice and top with coriander and peanuts.