Apr 29, 2024

Oxtail with Potatoes and Thyme Curry

Updated: Jul 19, 2024

Tender oxtail pieces simmered with earthy thyme, hearty potatoes, sweet peas, and creamy coconut milk.

By: HomeFindss kitchen

If you're craving a dish that combines robust flavours with comforting ingredients, look no further than our Oxtail Curry with Potatoes, Peas, and Thyme. This Caribbean-inspired recipe is a true delight, bringing together the tender, melt-in-your-mouth goodness of oxtail with the earthy notes of fresh thyme, creamy coconut milk, and hearty potatoes.

For the Marinade:

2 lbs oxtail, trimmed
2 tbsp curry powder
1 tbsp all-purpose seasoning
1 tbsp soy sauce
4 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp vegetable oil

For the Curry:

2 tbsp vegetable oil
1 large onion, finely chopped
1 Scotch bonnet pepper, finely chopped (optional for heat)
4 sprigs fresh thyme
2 tbsp curry powder
2 cups beef or chicken broth
2 large potatoes, peeled and cut into chunks
1 cup frozen peas
2-3 carrots, sliced
1 can (14 oz) coconut milk
1 tbsp tomato paste
Salt and pepper to taste
1 tbsp fresh thyme leaves, for garnish
Fresh cilantro, for garnish (optional)

Directions

Marinate the Oxtail

In a large bowl, combine the oxtail, curry powder, all-purpose seasoning, soy sauce, garlic, ginger, and vegetable oil.
Mix well to coat the oxtail pieces evenly.
Cover and refrigerate for at least 2 hours, preferably overnight for the best flavour.

2. Brown the Oxtail

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the marinated oxtail pieces and brown them on all sides. This should take about 5-7 minutes.
Remove the oxtail from the pot and set aside.

3. Prepare the Curry Base

In the same pot, add the chopped onion and Scotch bonnet pepper (if using).
Sauté until the onion is soft and translucent.
Add the curry powder and fresh thyme sprigs, and cook for another 2 minutes, stirring constantly to release the flavours.

4. Simmer the Curry

Return the browned oxtail to the pot.
Add the beef or chicken broth, making sure the oxtail is mostly covered.
Bring to a boil, then reduce the heat to low and cover the pot.
Let it simmer for about 2-3 hours, or until the oxtail is tender and falling off the bone.

5. Add the Vegetables

Add the potatoes, carrots, and coconut milk to the pot.
Stir in the tomato paste.
Season with salt and pepper to taste.
Continue to simmer for another 30 minutes, or until the potatoes and carrots are tender.

6. Final Touches