Kangaroo Kway Teow

Serves 4
Time 30 minutes


3 tbsp extra virgin olive oil

1 knob of ginger, peeled and cut into matchsticks

1 shallot, finely sliced

2 cloves garlic, finely sliced

1 red chilli, finely sliced

1 green chilli, finely sliced

1 Thai orange chilli, finely sliced

200g Kangaroo rump

1tsp red curry paste

Salt & pepper

1 tbsp chilli shrimp paste

2 cups wombok cabbage

2 cups fresh rice noodles

1 bunch coriander, chopped

1 bunch Thai basil, chopped

2 spring onion, chopped

2 tbsp soy sauce


To serve

Crispy fried garlic

Fried shallots


Add extra virgin olive oil to a hot frypan. Add ginger, shallots, garlic and chillies to the pan, stir to combine and add salt and pepper.

In a bowl, mix the red curry paste with the kangaroo meat. Add to the pan and sear the kangaroo, then mix through curry shrimp paste, cabbage and rice noodles. Allow to simmer for 1-2 minutes.

Add herbs and spring onion to the pan with the soy sauce, and toss through.

Serve with crispy fried garlic and fried shallots.