Thai black rice with spicy mini eisbein curry

By YOU Digital
23 July 2019


Prep Time: 10 min | Cook Time: 60 min | Total Time: 70 min | Serves: 4


1 litre (4c) black Thai rice, cooked

1 Packet Eskort Smoked Mini Eisbein

45ml (3T) coconut oil

1 onion, chopped

3 lemongrass stems, chopped

4 garlic cloves, chopped

1 red chili, chopped

125ml (½c) cashew nuts

60ml (¼c) desiccated coconut

15ml (1T) vegetable stock

250ml (1c) water

500ml (2c) plain yogurt

To serve

3 handfuls baby spinach and rice


  • Cook the rice as per instructions on the pack.
  • Boil the mini eisbeins in a large pot filled with water for 45 minutes.
  • In a wok heat the coconut oil and fry the onions, lemon grass, garlic, chilli, cashew nuts and coconut until the onions are soft.
  • Dissolve the vegetable stock in the water and add it to the wok. Add the yogurt and simmer for 10 minutes.
  • Pull or shred the eisbein using two forks and add it to the sauce.

To serve:

  • Serve the curry on rice and garnish with baby spinach.

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