Venison & Kumara Massaman Curry

A fusion of Thai and Indian style including a wild twist with the addition of Venison.

You will need:

• 500g (ish) cubed venison steak
• 500g (ish) cubed orange kumara
• 1 can coconut milk
• Massamam Curry Paste
• 4 Kaffir lime leaves
• 1 brown onion sliced
• 1 cinnamon stick
• 1 tbsp tamarind paste (or mango chutney)
• 2 tsp coconut sugar
• 1 tbsp fish sauce
• 1 red chilli for serving
• Coriander for serving
• Toasted and crushed peanuts for serving

To make the dish:

• Preheat your oven on bake to 160c
• In a ovenproof dish heat 2 tbsp coconut milk and fry the curry paste for a minute
• Add your venison, mix well, and sear/seal
• Once the meat is browned add the remaining coconut milk + 1/2 can of water
• Add in your kumara, lime leaves, onion, cinnamon, tamarind paste, coconut sugar, and fish sauce
• Add a tsp of chilli flakes (or more depending on your likeness for heat)
• Cover and move your dish to the oven
• Bake at 160c for two hours and you’re done!
• Top with the crushed peanuts, coriander and sliced chilli