GLUTEN-FREE PENANG OXTAIL CURRY WITH CUCUMBERS
This fabulous recipe has passed through the hands of David Thompson and Andrew McConnell (both outstanding chefs) before landing in our kitchen.
We have adapted it further for ease of production in a home kitchen without, we hope, losing any of the delicious flavours and textures of the original.
The quickly pickled cucumbers make a great foil for this spicy curry with the unctuous, richness of slow cooked oxtail.
The curry paste can be made days ahead and the curry cooked off the day before.
It’s definitely worth giving it a try.
Rosie
PENANG OXTAIL CURRY WITH CUCUMBERS
Serves 6
Curry Paste
10 large dried red chillies
4 tablespoons raw, blanched peanuts
100 gm fresh galangal, peeled
1 stalk lemongrass, outer layer discarded, base trimmed
6 cloves garlic, peeled and roughly chopped
1 teaspoon cumin seeds
1 teaspoon white peppercorns
3 coriander roots, chopped
6 medium-sized golden shallots, peeled and roughly chopped
Soak the dried chillies in water until they are soft.
Place the peanuts in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes. Drain and reserve.
It is traditional to pound curry paste ingredients in a mortar and pestle, however, we find the food processor method much less taxing.
Using the grater attachment for the food processor, grate the peeled galangal, discarding any residual large pieces that the food processor won’t grate.
Feed the lemongrass stalk into the food processor, fat end first, and grate until the stalk becomes too bendy to grate any further. Discard the un-grated lemongrass stalk.
(This grating method does give a smoother paste but you can chop the galangal and lemongrass and process using the cutting blade of the food processor.)
Remove the grating disk from the food processor and fit the cutting blade. Add the garlic, cumin seeds and white peppercorns and process until fine.
Add the coriander roots and golden shallots and process until paste-like.
Place the drained peanuts into a spice grinder and grind until fine. You may have to do this in a couple of batches.
Transfer to the food processor and process until you have a smooth paste. (Grinding the peanuts does result in a smoother paste, however, you can simply add the whole peanuts to the food processor and process until as smooth as possible.)
The curry paste can be made several days ahead and stored in the fridge.
Oxtail
2 kg oxtail cut across-ways into 3-4cm wide pieces. Your butcher will do this for you.
2 400ml tins coconut milk
3 tablespoons mild flavoured oil
4 tablespoons coconut sugar
3 tablespoons fish sauce, or to taste
1 lime, juice only, or to taste
8 makrut leaves, torn
½ bunch Thai basil leaves
2 long green or red chillies, seeded and finely sliced, optional
Place the oxtail in a large saucepan and cover with water. Bring to a simmer, skimming any scum or fat from the surface. Simmer for 1 hour.
Strain and reserve the cooking liquid.
Add the three tablespoons of oil to a large saucepan. Add the curry paste and fry on a medium heat, stirring often, until the paste is fragrant, 10-15 minutes.
Add the oxtail and enough of the cooking liquid to cover.
Bring to a simmer and cook, uncovered, for 2 hours or until the meat falls easily from the bone. Add more cooking liquid if necessary during the cooking process.
Add the coconut sugar, fish sauce, lime juice and makrut leaves. Adjust the seasonings if necessary.
The curry can be made to this point the day before and stored in the fridge.
Gently reheat in the oven before serving.
To serve, fold through the Thai basil leaves and top with chilli slices if using.
Serve with steamed rice and Quick Pickled Cucumbers (see below).
QUICK PICKLED CUCUMBERS
3 Lebanese cucumbers
2 pinches salt
2 pinches caster sugar
1.5 tablespoons caster sugar
1.5 tablespoons rice vinegar
3 tablespoons blanched peanuts, roasted and roughly chopped
Top and tail the cucumbers and cut lengthways into 8 wedges. Place in a bowl and toss with the pinches of salt and sugar. Allow to stand (‘cure’) for 20 minutes. Drain and pat dry.
Combine the 1.5 tablespoons of caster sugar and rice vinegar, stirring from time to time until the sugar has dissolved.
Just before serving, toss the cucumber wedges in the dressing, sprinkle with the chopped peanuts, if using, and serve.
TIPS:
You can substitute the oxtail with beef shin or brisket.
We have adapted Andrew McConnell’s recipe which he adapted from David Thompson’s recipe from his book, Thai Food, which he no doubt adapted from a traditional Malaysian recipe. We thank both these gentlemen and all of Malaysia and Thailand.