A fusion of Thai and Indian flavours with a wild twist, this Venison & Kumara Massaman Curry combines the richness of venison with the sweetness of kumara. Slow-cooked with coconut milk, kaffir lime leaves, and warm spices, this dish is full of hearty, bold flavours. Topped with crushed peanuts, coriander, and fresh chilli, it's a comforting and exotic meal perfect for those looking to elevate their venison game.
Ingredients
- 500 g cubed venison steak
- 500 g cubed orange kumara
- 1 can coconut milk
- 2 tbsp Massaman 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)
- 1 handful fresh coriander (for serving)
- 1 handful toasted and crushed peanuts (for serving)
- 1 salt & pepper to taste
Instructions
- Preheat the Oven: Set your oven to 160°C (bake).
- Prepare Curry Base: In an ovenproof dish, heat 2 tablespoons of coconut milk and fry the Massaman curry paste for 1 minute.
- Sear the Venison: Add the cubed venison to the dish, stirring to coat the meat in the curry paste. Sear until the meat is browned.
- Add Remaining Ingredients: Pour in the remaining coconut milk, followed by ½ can of water. Add the cubed kumara, kaffir lime leaves, sliced onion, cinnamon stick, tamarind paste, coconut sugar, and fish sauce. Stir in chilli flakes to your preferred spice level.
- Bake: Cover the dish and bake in the oven for 2 hours, allowing the flavours to develop and the venison to become tender.
- Serve: Once cooked, top with crushed peanuts, fresh coriander, and sliced red chilli. Serve with rice or crusty bread.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
