Oxtail Red Curry Tacos - Panasonic Cooking x AFC

Recipe courtesy of Nik Michael Imran


  1. In a dry pan over medium heat, toss in the white pepper, cumin and coriander seeds to toast until fragrant, while continuously stirring the pan.
  2. Once toasty, toss the spices into a mixer grinder after cooled and blitz until powdery.
  3. Next, add in the rehydrated chilies, garlic, shallots, lemongrass root, coriander root, galangal, shrimp paste, salt, water and zest of kaffir lime



  1. In a pot, add in oxtail, kaffir lime leaves and lemon grass. Leave simmering over medium heat for 3 hours.
  2. Remove the kaffir leaves and lemon grass to discard.
  3. Remove the oxtail into a bowl to fork meat off the bones.
  4. Place the oxtail meat back into the pot, along with spice paste, fish sauce and sugar. Simmer until sauce has reduced.



  1. Spoon sour cream into a piping bad and set aside.
  2. Mix tomato and coriander together with salt and juice from the lime.
  3. To assemble, start with taco wrap, then add shredded lettuce and tomato salsa and top it off with forked oxtail meat.
  4. Drizzle sour cream and garnish. Serve.


Paste Ingredients:

  • 3tsp White Pepper Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Coriander Seeds
  • 10 – 15 Dried Red Chillies, rehydrated
  • 12 Cloves of Garlic
  • 5 Shallots
  • 1 inch Lemongrass Root
  • 3 Coriander Root
  • 1-inch Galangal, sliced preferably young
  • Zest of 1 Kaffir Lime
  • 1tsp Thai Shrimp Paste
  • 1tsp Salt
  • 4tbp Water

Broth Ingredients:

  • 1kg Oxtail
  • 4 Kaffir Lime Leaves
  • 3 Lemongrass
  • 2tbp Fish Sauce
  • ½ cup Sugar 

To assemble Ingredients:

  • 1 tub Sour Cream
  • 8 – 10 Soft Taco Wraps
  • 2 Lettuce, shredded
  • 3 Tomato, diced
  • Juice of ½ Lime
  • Pinch of Salt
  • 3 bunched Coriander Leaves, chopped