Follow Cookwork on Twitter
Follow Cookwork on Facebook

Curried Veal with Jasmine Rice & Mango Salsa

Blank

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
12
serves

INGREDIENTS

7-1/2 lb. Veal for Stewing, (1 inch pieces) (IMPS/NAMP 395)
olive oil, as needed
3 qt. chicken stock, divided
2 cups (7-1/2 oz.) chopped celery
2 cup (9-3/4 oz.) chopped onions
1 cup (4-1/2 oz.) chopped carrots
6 bay leaves
2 tsp. dry thyme leaves
2 tbsp. (1-3/4 oz.) fresh garlic puree
1/2 cup (4-1/4 oz.) Thai red curry paste
1/2 cup (4 oz.) vegetable oil
1 qt. coconut milk
1 cup (8-3/4 oz.) canned bamboo shoots, undrained
1 cup fish sauce
1 cup (1 oz.) fresh basil, coarsely chopped
1/2 cup lime juice
1/2 cup (3-3/4 oz.) plus 1 tbsp. sugar, divided
1/4 cup oyster sauce
2 tbsp. (1/2 oz.) curry powder
6 Kaffir lime leaves
6 (4 oz.) lemon grass, cut in 3 inch pieces
3 tbsp. cornstarch
1-1/2 qt. water, plus 6 tbsp. cold water
4 cups (1 lb. 11 oz.) Jasmine rice, rinsed
1 tsp. salt
1 cup (6 oz.) mango, ¼ inch diced
1 cup (6 oz.) tomato, ¼ inch diced
1/4 cup (1 oz.) green onion, chopped
2 tbsp. cilantro, chopped
2 tbsp. (3/4 oz.) shallot, finely chopped
1 tbsp. (1 oz.) jalapeño, seeds and ribs removed, finely chopped
ground black pepper, to taste
cilantro sprigs, as needed
red bell pepper strips, as needed
toasted sesame seeds, as needed

INSTRUCTIONS

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    For Salsa: Mix ingredients together such as mango, tomato, green onion, cilantro, shallot, jalapeno, 1 tbsp. sugar and season to taste.
  5. 5
    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.

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other South American
Spinner Loading