peanut oil

Description

2 bottles VH Red Thai curry sauce 100 grams Red pepper (large dice) 100 grams Cherry tomatoes Halved 100 grams Pineapple chunks 10 grams Coriander leaves (chopped roughly) OR Parsley 100g spinach, chopped 0.075 kg Raw peanuts, dry roasted and chopped very fine 250 ml peanut oil 100g shitake mushrooms (This time I used portobello & oyster mushrooms) 2 Cups sticky rice 1 kg kangaroo rump roast 1. Cube 500g of roast into bite size pieces approximately 2 cm square 2. Slice 500g of roast (very thin) 3. Heat a wok over high heat. When very hot add a little peanut oil and sear diced kangaroo for about 30 seconds until completely sealed. 4. Remove kangaroo from wok and return wok to heat. 5. When it regains its heat, add a little more peanut oil and sauté mushrooms and red peppers. Drain oil. 6. Add VH Thai curry sauce and lower heat slightly to simmer sauce. Cook vegetables in sauce for 3 minutes. 7. When it is cooked through, add seared kangaroo bring to the boil and skim. Cover and simmer gently (barely bubbling) until medium rare (approx 30 minutes). Make sure meat is completely covered in sauce to prevent drying out. 8. When diced kangaroo has a few minutes left, heat a second saucepan or wok over high heat. When very hot add a little peanut oil and lightly stir fry the very thin strips of kangaroo, no longer than 1 minute. Add the spinach and cook, stirring, just until the leaves start to wilt. . When diced kangaroo is done simmering, add strips of meat and spinach and simmer 1 additional minute. 9. Stir in pineapple chunks. 10. Garnish with tomato halves, coriander leaves, and lightly sprinkled peanuts (chopped fine) Because the meat is so lean, it should be cooked rare to medium rare. Never cook more than medium rare as the meat will dry out and toughen. You can cook all the meat diced and cubed, or all sliced. I used both here. The cubes need to simmer at least a half an hour whereas the slices do not.