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Oxtail Curry 1

Oxtail Curry

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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Free Style


Oxtail Curry is a type of coconut milk-based curry prepared with beef oxtails slowly simmered in sauce and spices


  • 68 pcs oxtails
  • 2 large potatoes, cubed
  • 1 cup beef stock
  • 2 cans 400 ml coconut milk
  • 4 tbsp Madras curry paste (adjust to the spiciness level you want)
  • 1 sprig curry leaves
  • 1 tbsp sugar
  • 2 white onion, roughly chopped
  • 6 cloves garlic, minced
  • 1 tbsp ginger paste
  • ghee
  • freshly ground black pepper
  • salt


  1. Generously season oxtails with salt and freshly ground black pepper
  2. In a heavy pot add some ghee then brown oxtails on all sides, once browned remove oxtails then set aside.
  3. Add onions and sauté until they turn soft.
  4. Add garlic, ginger and curry leaves then sauté for a minute
  5. Add Madras curry paste, oxtails, beef stock and 1 can of coconut milk. Bring to a boil, cover your pot then simmer in low heat for 3 hours or until oxtails are tender.  Check once in a while for liquid levels, if it starts to dry out add some water.
  6. Add potatoes and simmer again for 15 minutes.
  7. Add remaining coconut milk, put heat on high then bring to a boil then simmer for 5 more minutes.
  8. Add the sugar then season with freshly ground black pepper and salt.
  9. Serve with freshly cooked jasmine rice.