Braised Green Curry Oxtail

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Lemongrass, roughly chopped 1 stalk
Shrimp paste 1/2 tsp
Lime leaf 1 each
White sugar 1 tbsp
Onion, finely chopped 1 each
Thai Kitchen Coconut Milk 2 cups
Chicken stock 1 1/2 cups
Bouquet garni (1 piece each of lemongrass, galangal, cilantro, chili, lime leaves) 1 each
Fresh cilantro leaves, for garnish 1 each
Cilantro stems 1 tbsp
Club House Garlic Powder 2 tsp
Thai green chili 1 each
Shallots, roughly chopped 2 each
Thai Kitchen® Premium Fish Sauce 2 oz
Thai Kitchen Green Curry Paste 2 tbsp
Cumin seed, toasted 1 tsp
Galangal, chopped 1 tsp


Created By: José Casals, Chef Culinary Instructor of Miami Culinary Institute in Miami, FL.

For the oxtail marinade: 1. 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. 2. Marinate overnight.

For the oxtail curry: 1. Sweat onion in oil. 2. Add remaining paste and sweat. 3. Add oxtail, coconut milk and chicken stock. 4. Bring to a boil and then simmer until meat is falling off the bone. 5. Remove meat, blend sauce and pass through a fine china cap. 6. Cover the meat with the sauce and reserve until needed.

Plating Instructions: Reheat gently and place small amount onto individual serving spoons and garnish with a cilantro leaf.

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