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

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