http://www.abc.net.au/radio/recipes/red-curry-crocodile-with-black-rice/8909456

Red Curry Crocodile with Black Rice

By Glen Barrett

PREP TIME
0:00
COOK TIME
0:40
DIFFICULTY
Medium
SERVES
4

Red Curry Crocodile with Black Rice

Ingredients

500g crocodile meat cut into strips
1/2 cup red curry paste (see related recipes)
2 tablespoons tomato paste
2 cups diced tomato
1 tin coconut cream
2 medium Spanish onions cut into wedges
2 cups diced sweet potato
1 small eggplant cut into wedges
1 long red chilli, seeds removed and sliced
4 kaffir lime leaves
8 lemon myrtle leaves
12 curry leaves
1/4 cup mint leaves
1/2 cup coriander leaf and stem chopped
1 cup Thai basil leaves
Juice of 1 lime
Salt to season
Oil
Banana leaf lightly oiled and cut to fit plate, optional

Method

Heat a tablespoon of oil in a medium sized pot and gently fry red curry paste until fragrant.

Stir in tomato paste and diced tomato and bring to boil. Add coconut cream and reduce to a gentle simmer.

On a moderate grill cook Spanish onion, sweet potato and eggplant until colored.

Add to curry sauce along with remaining ingredients, with the exception of the crocodile and reserving some of the mint, coriander and basil leaf for garnish.

Heat grill to hot and lightly oil. Sear crocodile being careful not to dry it out. Add to curry allowing residual heat to finish cooking crocodile through.

To serve, place banana leaf on plate, black rice on one side of leaf and crocodile curry beside rice. Garnish with mint, coriander and basil leaves.

An Australian twist on a classic thai curry.