3 fresh or dried bay leaves
1 cinnamon stick
1 tablespoon vegetable oil
1 kg Kangaroo rump, cut into 6cm pieces
270 ml of coconut cream
1.8 litres of coconut milk
500 gr potatoes, peeled and cut into 5cm pieces
50 gr brown sugar, or to taste
50 ml fish sauce, or to taste
2 tablespoons tamarind water

For the curry paste

22 gr dried long red chilies, soaked in hot water for 2 hours
1 tablespoon coriander seeds, whole
3 teaspoons cumin seeds, whole
1/2 teaspoon cardamom seeds, whole
6 cloves, whole
1/3 cup roasted peanuts, plus extra to serve
4 large red shallots, coarsely chopped
4 garlic gloves, coarsely chopped
vegetable oil
6 large red shallots, thinly sliced
cilantro, sliced ginger and steamed jasmine rice


For the curry paste

1. Drain and chop chilies, and set aside.
2. Dry-roast spices until fragrant (30-40 seconds), cool briefly, then pound to a powder with a large mortar and pestle. Add remaining ingredients in batches and pound to a coarse paste, then combine batches and pound until smooth *you can also do this in a small food processor, adding 2 tablespoons of water to help process to a smooth paste. 

1. Dry-roast bay leaves and cinnamon stick in a small frying pan until fragrant (20-30 seconds) and set aside. 

For the curry

1. Heat oil in an extra-large saucepan over medium-high heat, add Kangaroo in batches and brown all over (1-2 minutes each side). Transfer to a plate, rinse pan out, then return to medium-high heat.
2. Add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes). Add curry paste, bay leaves and cassia bark, and stir-fry until fragrant and curry paste is toasted (1-2 minutes; this may take longer if water has been added to make the paste). Add coconut milk, remaining coconut cream and 250 ml of water and bring to a simmer.
3. Return kangaroo to pan, reduce heat to low-medium and simmer uncovered until the kangaroo is tender and sauce reduces to just cover (1 and 1/2 hours to 2 and 1/2 hours; if sauce reduces too much, add a little more water half a cup at a time to keep beef just covered without diluting too much).
4. Add potatoes and simmer until your kangaroo is very tender and the potatoes are soft (20-30 minutes). Season curry to taste with brown sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet, and sour. 

For fried shallots

1. Heat oil in a pan over medium heat to 350F or until it simmers. Add shallots and fry, stirring occasionally, until golden and crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towel. 


Scatter curry with coriander, julienne ginger and fried shallots, and serve with steamed jasmine rice. 


Note: Tamarind extract is best made fresh

1. To make 80 ml, combine 1 tablespoon of tamarind pulp with 100 ml of water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.