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.


Oxtail, Cut into 4" pieces 4 each
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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