500g Kangaroo steaks
1 Large brown onion
1 Tin Maesri green curry paste
400ml Tinned coconut milk
Rice to serve
Step 1: Prepare ingredients by dicing up onions into wedges, slicing carrots diagonally into ovals, and slicing kangaroo steaks into bite-sized-pieces.
Step 2: Meanwhile, cook rice with your preferred method.
Step 3: Pre-heat wok and stir fry kangaroo until they’re no longer rare (approx. 5 mins) and then remove from wok and set aside.
Step 4: Place onion and carrots into wok and stir fry for 5 mins, until they start to soften, and then add the green curry paste and aerate curry for a minute before adding coconut milk.
Step 5: Allow coconut milk to bubble before lowering heat to a simmer and allow cook for 10 mins before replacing kangaroo meat back into wok.
Step 6: Allow the mixture to cook for a further 5-8 minutes, until the kangaroo meat is cooked through. Serve curry mixture over rice.