Replies

Komodo Dragon Rendang Curry

Prep Time: 20 minutes

Ingredients:
· 1 whole Komodo Dragon, cut into small to medium-size pieces (OR the equivalent of beef)
· SAUCE:
· 2 gallons good-quality coconut milk
· 2 quarts. healthy oil, like organic canola
· 10 lbs onions, peeled and quartered
· 40 cloves garlic
· 10 thumb-size piece galangal (or ginger)
· 10-30 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired) OR substitute chili sauce
· 3/4 lb. tamarind paste
· 1 lb. brown sugar
· 2 cups. dark soy sauce
· 4 cups. fish sauce
· 1/2 lb. turmeric
· 1 lb. ground coriander seeds
· 1 lb. ground cumin
· 1 ½ lbs. cinnamon
· 1/4 lb. nutmeg
· 1/4 tsp. cloves
· 1 lb. shrimp paste (available by the jar at Asian food stores) OR substitute 1 pint or more fish sauce
· 2 whole star anise (use the Asian one, available at Asian food stores)
· GARNISH (optional):
· fresh coriander leaves
· dry shredded coconut

Preparation:

1. Chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.

2. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.

3. Place sauce in an appropriate sized wok or very large, deep-sided frying pan over medium-high heat. Add Komodo Dragon pieces, plus the whole star anise, and stir well.

4. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.

5. Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).

6. Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too, as in the picture). Serve hot with Thai jasmine-scented rice.