Spicy Eisbein Curry with Thai Black Rice

Prep Time


Cook Time


Total Time





  • 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
  • Allergens
  • This recipe contains dairy (lactose).
  • Substitutions
  • Plain Yoghurt (lactose): Use coconut yoghurt, coconut cream or lactose-free plain yoghurt.


  • Thai Black Rice
  • Prepare the 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.


Serve the curry on a bed of Thai black rice and garnish with baby spinach.