Blend lemongrass, cilantro stems, garlic powder, green chili, shallots, fish sauce, 1 Tbsp. green curry paste, cumin seed, galangal, shrimp paste, lime leaf, and sugar to a fine paste in a food processor and rub well into the oxtail. Marinate overnight.
Oxtail curry
Sweat onion in oil.
Add 1 tablespoon (15 ml) green curry paste and sweat.
Add oxtail, coconut milk and chicken stock.
Bring to a boil and then simmer until meat is falling off the bone.
Remove meat, blend sauce and pass through a fine china cap.
Cover the meat with the sauce and reserve until needed.
Service
Reheat gently and place small amount onto individual serving spoons and garnish with a cilantro leaf.
