For Veal : Brown veal pieces in olive oil in batches. Combine browned veal, olive oil, 2 qt. chicken stock, celery, 2 cup chopped onions, carrots, bay leaves and dry thyme leaves in hotel pan; cover and cook in 350oF oven for 1¼ to 1½ hours, until veal is tender.
For Sauce: Brown garlic puree and red curry paste in vegetable oil. Stir in 1 qt. chicken stock, coconut milk, bamboo shoots, fish sauce, basil, lime juice, 1/2 cup sugar, oyster sauce, curry powder, kaffir lime leaves and lemon grass; simmer about 10 minutes. Combine cornstarch and 6 tbsp. cold water. Stir into sauce. Simmer untill slightly thickened.
For Rice: Bring 1-1/2 qt. water to boil. Add rice and 1 tsp. salt to water; cover, reduce heat, and simmer 20 minutes.
For Salsa: Mix ingredients together such as mango, tomato, green onion, cilantro, shallot, jalapeno, 1 tbsp. sugar and season to taste.
To Serve: Heat 6 ounces veal in ¾ cup sauce. Place heated jasmine rice into center of plate. Spoon veal mixture around rice and salsa onto rice. Garnish with cilantro, red pepper strips and sesame seeds.