Slow cooked Thai style venison and sweet potato stew


Slow cooked Thai style venison and sweet potato stew

Slow cooked Thai style venison and sweet potato stew

The original recipe was for beef and didn’t contain coconut milk but I think it needed it. A friend gave my son the venison, Russ cooked it under direction from me. I was busy doing school stuff with our grandson.

Slow cooked Thai style venison and sweet potato

  • 2 tablespoons oil
  • 2kg venison (we think ours was rump), cut to about 2cm dice
  • 2 large red onions, sliced
  • 3 cloves garlic, crushed
  • 1 inch ginger grated or cut fine
  • 2 tablespoons red curry paste (or to taste)
  • 2 tins whole tomatoes, chopped
  • 1 cup water
  • 2 tablespoons fish sauce
  • 750g sweet potato, cut to about 2cm dice
  • 1 400ml can coconut milk
  • Juice of half a lime
  • 1 tablespoon brown sugar
  • chopped coriander to garnish

Method

Slow cooked Thai style venison and sweet potato stew

Slow cooked Thai style venison and sweet potato stew

  1. Heat the oil and brown the venison in batches, putting it aside on a plate as you go.
  2. Add the sliced onion to the pan (you might need a bit more oil) and cook until well softened (about 10 minutes).
  3. Add the garlic and ginger and cook a couple of minutes. Stir in the curry paste and cook a minute or two more until fragrant.
  4. Add the tinned tomatoes, water and fish sauce, bring to the boil, then reduce the heat to a simmer, pop a lid on and cook for a couple of hours until tender.
  5. Add in the diced sweet potato and coconut milk and cook a further 30-45 mins until tender.
  6. Just before serving, season to taste with lime juice, brown sugar and chopped coriander and more fish sauce if you think it needs it.
  7. We ate ours over rice.
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