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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