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.
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