Skippyhopsdownyourgullet
withthisdeliciousThaicurry
WordsSam Richards Pics SUPPLIED
HEKANGAROO is an Australian icon. It also
ppens to taste fantastic. But many of us still
el a twinge of guilt when skippy hops off the
ddock and onto the plate. In such moments of
ubt,the only recourse is patriotic pride.
Historically the roo has been the sole
domain of fancy restaurants, where you find it
fusedinseparably with something terrifyingly
ambiguous, known as a ‘jus’. But increasingly it’s
bouncing into supermarkets. Those from select
states who have obtained permits and licences
caneven blast one to high heaven with their
rand poppy’s 12 gauge.
Youdon’t have to feel bad about eating roo. It’s
oresustainable for the environment than other
pesof meat, given it requires no farming or
ndclearing. We’re going to venture that roos let
lessmethane than cows, too.
Withall of this in mind, we’ve put together a
cious roo recipe for your travels.b
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H- Cooking oil
- 500g of kangaroo meat
- 500g of sweet potato
- 200g of spring onions
- 250g of broccoli
- Rice
- 2 spoons of red curry paste
- 400mL of coconut milk
- Fish sauce
- Sugar
- Lime
- Roasted peanuts
Ingredients:Cooktime:ONEHOUR
Serves:FOURKangaroo
WITH A SPICY KICK
TUCKER
Tasty
My sweet, sweet potatoes
PICTURE CREDIT: Catherine Lane/Getty ImagesThe complete dish, ready to rock your taste buds
PICTURE CREDIT: Aleksey Malakhov/Getty Images