Braised Green Curry Oxtail | Club House for Chefs

Ingredients

• Oxtail Marinade | Serves 4
• 4 each Oxtails, Cut into 4" pieces
• 1 each Lemongrass stalk, roughly chopped
• 1 tbsp (15 milliliters) Cilantro stems
• 2 tbsps (30 milliliters) Club House ® Garlic Powder
• 1 each Thai green chili
• 2 each Shallots, roughly chopped
• 1/4 cup (60 milliliters) Fish Sauce
• 1 tbsp (15 milliliters) Thai Kitchen Green Curry Paste
• 1 tsp (5 milliliters) Cumin seed, toasted
• 1 tsp (5 milliliters) Thai Ginger, chopped
• 1/2 tsp (2 milliliters) Shrimp paste
• 1 each Lime leaf
• 1 tbsp (15 milliliters) White sugar
• Oxtail Curry | Serves 4
• 1 each Onion, finely chopped
• 2 cups (500 milliliters) Thai Kitchen Coconut Milk
• 1 1/2 cups (375 milliliters) Chicken stock
• Fresh cilantro leaves, for garnish