Prep 10 mins
Cook 5 mins
Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.
- 2 tablespoons chunky peanut butter
- 3 tablespoons water
- 1 teaspoon garlic, crushed
- 1 teaspoon chili, minced
- 1⁄8 teaspoon turmeric, dried
- 1⁄8 teaspoon cumin, dried
- 1⁄8 teaspoon coriander, dried
- 2 teaspoons oil
- 1⁄2 onion, diced
- 200 g kangaroo fillets, sliced thinly
- Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
- Heat oil in wok over medium temperature and stir-fry onions until soft.
- Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
- Add sauce and bring to a boil.
- Serve over fried rice or a salad.
I can't find kangaroo in the U.S. so I used boneless, skinless chicken thighs. This was very quick and easy to make and had loads of flavor. The chicken turned out very tender and was perfect over rice. Made for July 2013 Aus/NZ Swap.