Coconut Curry Oxtail Stew

Coconut Curry Oxtail Stew


2 lbs of oxtail (cleaned with vinegar and or a citrus)

1 large onion diced

2 medium tomatoes diced

1 Tablespoon Curry Powder

1 Can of Coconut milk

Salt to taste

3 Tablespoons EssieSpice Coco-For-Garlic™ Sauce

2 Tablespoons EssieSpice Mango Chili Medley™ Sauce

1/2 Cup Sliced Scallions

3 Bay leaves

Sprig or two of Rosemary (Fresh or Dried)

2 tablespoons ground fresh ginger

Pinch of Fennel seeds

One bulb of Garlic, Cut in half

1/3 cup of Avocado or Coconut Oil

1 Tablespoon Tomato Paste

2 cups of Broth (Chicken, Beef, Vegetable or make once with One tablespoon of EssieSpice Coco-For-Garlic™ and 2 cups of water)



  1. In a large pot, add oil and keep on medium to high heat

  2. Add garlic, bay leaf, rosemary and fennel seeds and toast in hot oil for about a minute.

  3. Add ground ginger, EssieSpice Mango Chili Medley™ and Coco-For-Garlic™. Stir and then add oxtails. Allow for it to brown on each side for about 3 minutes on high heat

  4. Then add the onions, scallions, curry and tomato paste and salt.

  5. Add Broth and reduce the heat to a very low simmer. Allow to cook for at least 45 minutes to an hour and a half, the longer it stays, the softer the oxtail.

  6. Finally add the coconut milk and let it all meld together for another 5 minutes and its ready to serve with rice, yams, potatoes, couscous, quinoa.


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