Instructions: Thinly slice ginger and bottom 6 inches of lemongrass. Place in blender with remaining spice paste ingredients and process until smooth.

Peel potato, carrot, and jicama. Cut potato into 1 1/2-inch chunks, carrot and jicama into small cubes.

In a large pan, parboil oxtail in water to cover for 5 minutes; pour into a colander and let drain.

In the same pan, heat oil over medium-low heat until hot. Add spice paste and cook, stirring until fragrant, 6 to 8 minutes. Add curry powder, cinnamon sticks, and curry leaves.

Return oxtail to pan and stir to coat with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to a boil; reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.

Add vegetables to meat; cover and simmer for 30 minutes or until all vegetables are tender when pierced. Ladle into bowls and garnish with mint leaves.

This recipe yields 6 servings.

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