THAI GREEN CURRY WITH VENISON
Venison suits the strong flavours in this Thai curry. Some commercial Thai curry pastes are very hot so watch out.
3 tbsp. sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
4-6 tbsp. bought Thai green curry paste
2 x 400ml cans coconut milk
400ml vegetable stock or water
3 kaffir lime leaves (or grated rind of 1 lime)
175g (6 oz) small broccoli florets
75g (3 oz) mange tout
2 courgettes, sliced
2 tbsp. chopped fresh coriander
salt and freshly ground black pepper
350g (12 oz) Venison fillet, thinly sliced
Heat the oil in a large sauté pan until smoking and add the sliced onion and red pepper. Cook over a high heat until the onions are just beginning to catch and go brown around the edges.
Stir in the curry paste, cook for 1 minute, then pour in the coconut milk, stock and lime leaves or rind. Bring to the boil then turn down the heat and simmer gently for 10 minutes.
Add the broccoli and simmer for 5 minutes, then add the mange tout and courgettes and simmer for a further 5 minutes or until the vegetables are tender and the sauce very slightly thickened.
Drop the sliced Venison into the curry and simmer for 2-3 minutes. Serve the curry in warmed deep soup bowls with boiled Thai Jasmine rice.