Thai Water Buffalo Curry

local_grocery_store Ingredients

• 1 lb water buffalo stew meat, cut into bite-sized pieces
• 2 lemongrass stalks, finely chopped
• 2-inch piece ginger, peeled and grated
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 2 Thai red chili peppers, finely chopped
• 1 can coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar, grated
• 1/2 cup Thai basil leaves, chopped

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lemongrass, ginger, garlic, shallot, and chili peppers and cook until fragrant, about 2-3 minutes.
2. 2.Add the water buffalo meat and cook until browned on all sides, about 5-7 minutes.
3. 3.Add the coconut milk, fish sauce, and palm sugar. Stir to combine and bring to a simmer.
4. 4.Reduce heat to low and let the curry simmer for 45-60 minutes, until the meat is tender and the sauce has thickened.
5. 5.Stir in the chopped Thai basil leaves and serve over steamed jasmine rice.

lightbulb_outline Tips

• chevron_rightIf you can't find water buffalo meat, you can use beef stew meat instead.
• chevron_rightAdjust the amount of Thai chili peppers to your desired level of spiciness.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days.