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Crocodile & Mango Curry

  • 5servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Peanut oil

  2. Spanish red onion

  3. Half a red capsicum cut in thin strips

  4. Red curry paste - depending on you heat threshold - 2 tsp

  5. 1 tblsp tamarind paste

  6. 1 can of coconut milk

  7. 1 1/2 cups mango pulp

  8. kaffir lime leaves - about 4

  9. 1 lemon grass stalk bruised

  10. 500g crocodile diced

  11. Snow peas

  12. beans

  13. Baby eggplant

  14. Fresh coriander

  15. Basmati rice

Instructions Jump to Ingredients ↑

  1. Sweat sliced onions and capsicum in oil until almost starting to go golden add curry paste and cook for a minute or two then add the crocodile and mix well to coat the meat then add the Tamarind Paste.

  2. Cook high for a couple of minutes stirring all the time.

  3. Add the mango pulp and mix then add the coconut cream, lime leaves and lemongrass stalk. Cook in oven at 160 Fan Forced or 180 for about 35 minutes.

  4. If using the veggies they should be added with the croc meat.

  5. Stir through some chopped coriander and then serve in a big bowl on some rice.

  6. Garnish with Coriander.

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