Thai Red Venison Curry

Discover the rich and aromatic flavours of Thailand with this exquisite Thai Red Venison Curry. This recipe is crafted to bring out the best in venison, combining its unique taste with the vibrant spices of Mae Ploy Red Curry Paste. Perfect for a comforting meal, this dish is not only delicious but also optimised for search engines to help food enthusiasts find this culinary gem.

Ingredients

500g x Lean & Wild diced venison

75g - 100g x red curry paste

400ml x coconut milk

200g x vegetables of choice

1 tbsp x oil

1 - 2 tsp x fish sauce

Coriander

Method

Stir fry the curry paste in oil, we usually use sesame oil but up to you.

Next add the meat and brown it all over.

Once the meat is browned add the coconut milk and 120ml water, bring it to the boil, once boiling reduce to a simmer. Simmer for 15 minutes. If you have time then reduce the heat to low, cover the pot, and allow the venison to braise for 90 to 120 minutes.

Add your vegetables and cook until soften. Taste and add sugar and fish sauce if needed.

Serve topped with coriander and if you like spice then some extra chilli flakes.