Entree: Australia – Northern Territory – Crocodile Curry (Northern Australian coconut-based curry featuring tender crocodile meat and tropical aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) crocodile meat (tail or fillet), cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.4 oz (12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) red curry paste (or use 2 tbsp (30 g) mild curry powder)
- 14 oz (400 ml) can coconut milk
- 1 cup (240 ml) chicken or fish stock
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) brown sugar
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 2 small tomatoes, chopped, about 6 oz (170 g)
- 1–2 fresh red chilies, sliced (optional)
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- Salt to taste
- 2 cups (uncooked) jasmine rice, to serve (yields about 6 cups cooked)

Instructions

1. Lightly season the crocodile cubes with salt and 1/2 tbsp (7 ml) lime juice. Heat 1 tbsp (15 ml) oil in a large skillet or wok over medium-high heat and sear the crocodile pieces briefly until lightly browned but not fully cooked, about 2–3 minutes; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pan and sauté the sliced onion until soft, about 5 minutes. Add the garlic and grated ginger and cook 1 minute until aromatic.
3. Stir in the red curry paste and cook for 1 minute to bloom the spices. Pour in the coconut milk and stock, bring to a gentle simmer.
4. Add the bell pepper, tomatoes, fish sauce, brown sugar and sliced chilies if using. Simmer 5–8 minutes until vegetables begin to soften.
5. Return the seared crocodile to the pan and simmer gently for another 6–8 minutes until the crocodile is cooked through and tender (do not overcook). Adjust seasoning with additional fish sauce, lime juice or salt to taste.
6. Remove from heat, stir in chopped cilantro, and serve immediately over steamed jasmine rice.