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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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"Wurrook Superfine Prime has a distinct delicate taste with fine and tender flesh.  The flavour is quite unique and lends itself to Mediterranean and moorish flavours. Texturally it has a superior grain which enhances moistness."
Peter McLeod 
Executive Chef
Mt Edgecombe Hotel

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