Vietnamese Oxtail Curry
Ingredients for Marinade
- 2-3 tablespoon lemongrass
- 1 tablespoon ground coriander
- 4-5 garlic cloves
- 1 chili (your choice based on heat tolerance)
- 2 shallots chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 tablespoon shrimp paste
- 1 tablespoon sugar
- 1/4 cup fish sauce
- 1 Kaffir lime leaf
- Blend above ingredients into a paste. Trim excess fat from oxtail. Marinate oxtail for at least 12 hours.
Ingredients for Curry
- 6 lbs oxtail – fat trimmed
- 1 large onion diced
- 4-6 garlic cloves chopped
- 3 ” length of ginger, peeled and sliced thick
- 3 large red bell peppers sliced
- 8-10 plum tomatoes seeded, diced large
- Bouquet: 1 cinnamon stick, 5-7 whole star anise, 5-6 whole cloves, 1 kaffir lime leaf, 3 bay leaves, 2 lemongrass stalks (wrap and tie in cheesecloth)
- 1 tablespoon shrimp paste 4-5 tablespoons curry powder or curry paste
- 2 cans coconut milk
- 1 quart chicken stock (1 1/2 cups for curry, rest reserved for roasting oxtail)
Directions
- Brown oxtail in heavy pot, and 8 quart Dutch oven was used.
- In oxtail fat, cook onions on med-high heat for some caramelization (about 10-15 minutes).
- Reserve onion and set aside.
- In same pan, fry bell peppers on medium-high heat for 5 minutes.
- Reserve bell peppers.
- Add bell peppers to curry 30 minutes before serving.
- Return onions to pan and add garlic, ginger and shrimp paste. Cook for 2-3 minutes.
- Add coconut milk, tomatoes, curry, chicken stock and bouquet. Simmer for 15 minutes.
- Add oxtail, return to simmer. Reduce heat and keep uncovered for a thicker sauce or cover for a thinner sauce.
- After 2 hours on low, remove oxtail to a baking dish. Add the remaining chicken broth to dish.
- Roast oxtail in 375 deg oven for 1 hour (turning every 15 minutes). Add more liquid if necessary.
- Return oxtail to curry. Save broth to use if curry is too thick.
- Check for salt. Add more fish sauce if needed.
- Return bell peppers and cook for another 30 minutes on low.
- Serve with French bread for dipping, or rice or both. Add cilantro and mint. Add fried shallots.