Curried Oxtail

• 1 piece ginger abt 1"
• 1 lemongrass stalk
• 1 onion medium, coarsely chopped
• 6 garlic cloves
• 2 jalapeno chiles fresh red or green, seeded
• 1 tablespoon chili garlic sauce
• 1 cup water
• 1 medium potato
• 1 medium carrot
• jicama small
• 2 pounds oxtail cut into segments
• 2 tablespoons cooking oil
• 2 tablespoons curry powder
• 2 cinnamon sticks
• 10 curry leaves dried, optional
• 1 can unsweetened coconut milk 13 1/2 oz
• 3 cups water
• 1 cup soy sauce
• 1 tablespoon brown sugar packed
• mint leaves for garnish

1. Thinly slice ginger and bottom 6 inches of lemongrass. Place in blender with remaining spice paste ingredients and process until smooth.
2. Peel potato, carrot, and jicama. Cut potato into 1 1/2-inch chunks, carrot and jicama into small cubes.
3. In a large pan, parboil oxtail in water to cover for 5 minutes; pour into a colander and let drain.
4. In the same pan, heat oil over medium-low heat until hot. Add spice paste and cook, stirring until fragrant, 6 to 8 minutes. Add curry powder, cinnamon sticks, and curry leaves.
5. Return oxtail to pan and stir to coat with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to a boil; reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.
6. Add vegetables to meat; cover and simmer for 30 minutes or until all vegetables are tender when pierced. Ladle into bowls and garnish with mint leaves.

ginger abt, stalk, onion, garlic, jalapeno chiles, garlic sauce, water, potato, carrot, jicama, cooking oil, curry powder, cinnamon sticks, curry, unsweetened coconut milk, water, soy sauce, brown sugar, mint

Taken from www.yummly.com/recipe/Curried-Oxtail-1655377 (may not work)