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
- Heat the oil and brown the venison in batches, putting it aside on a plate as you go.
- Add the sliced onion to the pan (you might need a bit more oil) and cook until well softened (about 10 minutes).
- 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.
- 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.
- Add in the diced sweet potato and coconut milk and cook a further 30-45 mins until tender.
- Just before serving, season to taste with lime juice, brown sugar and chopped coriander and more fish sauce if you think it needs it.
- We ate ours over rice.