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Venison Red Curry
This curry is best made the day before to allow the flavours to fully develope in a covered container in the refrigerator. Then simply reheat, but do not boil as the coconut milk will separate, and serve with steamed jasmine rice (Thai Hom Mali) is my favourite, or a healthier choice would be Brown Jasmine Rice.
Buffalo meat also is great made this way, or beef, lamb or goat.
Another rice we really enjoy is the Red Rice or even the Black Rice of the North (Isan). This type of rice has great "tooth" and is very satisfying. I recently have been using Purple Barley in place of rice for some dishes where we normally would eat rice. I started trying many different whole grains when I changed to a healthier lifestyle and began Weight Watcher's Core program about 5 years ago.
1 lb. 1" cubes venison
1/2 cup red curry paste
1 15 oz. can coconut milk
1/2 cup sweet basil leaves (bai horapha)
5 kaffir lime leaves, halved
2 fresh red chile (slivered lengthwise into 8 pieces) Thai Dragons or serranos-optional, as this gives the curry it's extra spicy flavour
2 cups French filet green beans (or yardlong beans)
1/3 cup drained, brined green pepper-corns (phrik Thai on)
2 tbsp. fish sauce (nam pla)
1 tabs date palm sugar or brown sugar
1/3 cup water
1 medium red onion cut into 1" cubes
Spoon the thick part of the coconut milk into a saucepan and bring to a boil while stiring add the curry paste and stir-fry until it separates and is fragrant.
Add the remaining coconut milk, water, meat, Kaffir lime leaves, green peppercorns, slivered chiles; return to a low simmer.
When almost done add the onions, simmer for about 5 minutes. Then add the French green beans and fish sauce. Simmer just until warm do not over cook. If using yard-long beans add with the onions to cook until tender.
Remove from heat and serve garnishing with fresh Basil (Bai Horapha)with steamed jasmine rice (Thai Hom Mali).
This is a great make ahead meal for busy work night dinners or for a large Thai meal later on. Your friends and family will love this exciting dish with many flavours and textures.
Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
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