Entree: Australia – Queensland Coast – Crocodile Curry (Tropical Australian curry featuring tender crocodile meat simmered in spiced coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) crocodile meat, trimmed and cut into 1‑inch (0.984 in (2.5 cm)) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 stalks lemongrass, white parts smashed and finely chopped (use tender inner stalks)
- 1 tbsp (15 g) fresh ginger, grated
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1–2 red bird's eye chiles, sliced (adjust to heat preference)
- 1 tbsp (15 ml) curry powder (Australian-style mild curry blend) or a blend of coriander and turmeric
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) turmeric
- 1 can (13.5 oz (400 ml)) coconut milk
- 1/2 cup (120 ml) chicken or fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 ml) sea salt if preferred
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 small sweet potato, peeled and cut into 1/2‑inch cubes — about 8 oz (225 g)
- 1 small red bell pepper, sliced — about 6 oz (170 g)
- 1/4 cup (15 g) fresh cilantro (coriander) leaves for garnish
- Salt and freshly ground black pepper

Show original ingredient measurements

- 1 lb (450 g) crocodile meat, trimmed and cut into 1‑inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 stalks lemongrass, white parts smashed and finely chopped (use tender inner stalks)
- 1 tbsp (15 g) fresh ginger, grated
- 3 cloves garlic, minced — about 0.3 oz (9 g)
- 1–2 red bird's eye chiles, sliced (adjust to heat preference)
- 1 tbsp (15 ml) curry powder (Australian-style mild curry blend) or a blend of coriander and turmeric
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) turmeric
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) chicken or fish stock
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 ml) sea salt if preferred
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 small sweet potato, peeled and cut into 1/2‑inch cubes — about 8 oz (225 g)
- 1 small red bell pepper, sliced — about 6 oz (170 g)
- 1/4 cup (15 g) fresh cilantro (coriander) leaves for garnish
- Salt and freshly ground black pepper

Instructions

1. Step 1: Pat crocodile pieces dry and season lightly with salt and pepper. Heat oil in a large skillet or saucepan over medium‑high heat and sear crocodile in batches until lightly browned on all sides, about 2 minutes per side. Remove and set aside.
2. Step 2: In the same pan reduce heat to medium, add a little more oil if needed and sauté chopped onion until translucent, about 4–5 minutes. Add chopped lemongrass, grated ginger, minced garlic and sliced chilli and cook 1–2 minutes until fragrant.
3. Step 3: Stir in curry powder, cumin and turmeric and toast briefly for 30 seconds. Add coconut milk and stock, scraping up any browned bits from the pan.
4. Step 4: Return crocodile pieces to the pan along with sweet potato cubes. Bring to a gentle simmer, cover and cook 10–12 minutes until crocodile is cooked through and sweet potato is tender (crocodile should be white and tender, not rubbery).
5. Step 5: Add sliced red bell pepper and cook uncovered 2–3 minutes more. Stir in fish sauce and lime juice, adjust seasoning with salt and pepper.
6. Step 6: Serve the curry over steamed rice or with flatbread, garnish with fresh cilantro and lime wedges.