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Creamy Wurrook Superfine Prime Thai Curry

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(Superfine Leg)

1 kg lean diced leg
1 400gm tin coconut milk
1 400gm tin coconut cream
4 cloves garlic, chopped
1 knob of ginger, ginger, (1 table spoon)
1 hot chili, seeds removed
2 kaffier lime leaf, fresh or frozen (green grocer will have these)
1 onion diced
1 tab palm sugar, (brown sugar will do)
2 red capsicums diced

Place all of the above except for capsicums into a pot, bring to the boil and simmer for 1.5 hours gently. Add red capsicum and simmer for five minutes. When meat is tender, add coriander and lime and serve with steamed rice . Top with 1/2 cup fresh coriander, roughly chopped and juice of one lime.

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"I was sent an amazing leg from Paul and Kylie Walton's two year old Superfine Merinos at Wurrook.  The natural sugars came through, which is a good indication that the animal has been really well looked after, and there was a beautiful balance of fat and structure through the meat."

Matt Wilkinson
Owner and Head Chef
Pope Joan Cafe

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