Created By: José Casals, Chef Culinary Instructor of Miami Culinary Institute in Miami, FL.
4 each Oxtail, Cut into 4" pieces
1 1/2 cups Chicken stock
2 oz Thai Kitchen® Premium Fish Sauce
1 stalk Lemongrass, roughly chopped
1 each Bouquet garni
2 each Shallots, roughly chopped
1 each Onion, finely chopped
1 each Thai green chili
1 each Lime leaf
1 each Fresh cilantro leaves, for garnish
Blend lemongrass, cilantro stems, garlic powder, green chili, shallots, fish sauce, 1 Tbsp. green curry paste, cumin seed, galangal, shrimp paste, lime leaf, and sugar to a fine paste in a food processor and rub well into the oxtail.
Sweat onion in oil.
Add remaining paste and sweat.
Add oxtail, coconut milk and chicken stock.
Bring to a boil and then simmer until meat is falling off the bone.
Remove meat, blend sauce and pass through a fine china cap.
Cover the meat with the sauce and reserve until needed.
Reheat gently and place small amount onto individual serving spoons and garnish with a cilantro leaf.