Serve the curry on a bed of Thai black rice and garnish with baby spinach.
Spicy Eisbein Curry with Thai Black Rice
- 1 Packet Eskort Smoked Mini Eisbein
- 1 onion, chopped
- 3 lemongrass stems, chopped
- 4 cloves garlic, chopped
- 1 red chilli, chopped
- 125ml (½ cup) cashew nuts
- 60ml (¼ cup) desiccated coconut
- 500ml (2 cups) plain yoghurt
- 250ml (1 cup) vegetable stock
- 3 handfuls baby spinach
- 45ml (3 tbsp) coconut oil
- 1L (4 cups) black Thai rice, cooked
- This recipe contains dairy (lactose).
- Plain Yoghurt (lactose): Use coconut yoghurt, coconut cream or lactose-free plain yoghurt.
- Thai Black Rice
- Prepare the Thai Black Rice according to pack instructions.
- Spicy Eisbein Curry
- Cook the mini eisbeins in a large pot of boiling water for 45 minutes, then remove from the heat.
- Pour the coconut oil into a wok over medium heat.
- Fry the onions, lemongrass, garlic, chilli, cashew nuts and coconut until the onions are glossy.
- Add vegetable stock and yoghurt, and allow to simmer for 10 minutes.
- Shred the eisbein using two forks and stir into the curry.
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