|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.