The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 15g creamed coconut
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
-
1 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 onion
- 2 carrot
- 160g mangetout
-
200g brown rice(100% Brown Rice)
- 25g honey
-
¾ tsp green cardamom powder(green cardamom powder)
- 500g wild venison strips
- 1 unwaxed lime
-
6 tbsp massaman curry paste(Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 128Kcal | 519Kcal |
| 538kJ | 2171kJ | |
| Fat | 3.4g | 14g |
| of which saturates | 1.8g | 7.4g |
| Carbohydrates | 15g | 62g |
| of which sugars | 3.9g | 16g |
| Protein | 9.6g | 39g |
| Salt | 0.33g | 1.3g |
| Fibre | 2.1g | 8.5g |
Prep in 10
High protein
5 plants
Thai Venison Massaman Curry with Brown Rice
Tender British venison. Warming Massamam spices. Creamy coconut milk. This Thai-inspired curry is a true crowd-pleaser. Serve with green beans, leafy spinach and fluffy brown rice to soak up all the flavour!
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 7 mins until golden brown. then remove from the pan and leave to one side.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary.
- Thinly slice the shallots. Halve the tomatoes. Reheat the pan with 1 tsp oil on medium heat. Once hot, add the shallots and tomatoes, then cook for 5-7 mins until softening. Add a splash of water if the veg gets too dry. Add the massaman paste and cook for 1 min, then add the creamed coconut and 200ml hot water. Simmer for 4-6 mins, until the sauce has reduced.
- Rinse the spinach. Trim and cut the green beans into 2cm pieces. Once the curry sauce has reduced, add the green beans to pan and cook for a further 3-4 mins, until the beans have softened. Add the spinach and beef strips to the pan and cook together for another 2 mins, until the spinach has wilted. Season to taste with sea salt and black pepper.
- Add the juice from half a lime (or to taste) to the curry and mix well. Serve in bowls with the rice and garnish with the remaining lime wedges.
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