Thai kangaroo stir-fry with mint

This Thai kangaroo stir-fry with mint is a quick, fragrant dish with a creamy coconut base and a sharp lift from lemon juice. The kangaroo strips are cooked fast, then combined with ginger, bamboo shoots, spring onion, chilli paste, fish sauce and mint for a fresh, laksa-style flavour. Serve it over steamed rice with cashew nuts on top for crunch, and keep the kangaroo moving quickly in the pan so it stays tender.

Serves: 4 people
Duration: 30 minutes

Ingredients

Method

1. Stir-fry the kangaroo strips until cooked. Cook them in batches if necessary, so as not to crowd the pan.
2. Add the ginger and bamboo shoots with their liquid and stir through.
3. Add the remaining ingredients, except the lemon juice and cashew nuts, and stir-fry until heated through and the coconut cream is nicely coloured.
4. Gradually add the lemon juice, tasting after each addition to check the balance of flavour between juice and coconut milk – it should taste like a flavoursome laksa. It may not be necessary to add all of the juice.
5. Serve on a bed of steamed rice and garnish with the cashew nuts.