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Easy Thai Red Wild Venison Curry with Brown Rice
A rich Thai red curry with flavourful, wild British venison. You'll simmer a silky sauce with our aromatic blend of Thai spices, lemongrass, garlic and ginger. Swirl in coconut cream, then add corn and pak choi for crunch. Brown rice soaks up all that vibrant flavour!
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 pak choi
- 1 courgette
- 1 shallot
- 250g wild venison strips
- 40g creamed coconut
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
- 80g mangetout
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 600
Protein: 43g
Carbs: 49g
Fat: 27g
Ingredients
- 1 unwaxed lime (use half)
- 1 courgette (use half)
- 1 x 125g wild venison strips
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pak choi (use half)
- 1 shallot (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g mangetout (use half)
Nutritional Information
Calories: 600
Protein: 43g
Carbs: 49g
Fat: 27g
Easy Thai Red Wild Venison Curry with Brown Rice
A rich Thai red curry with flavourful, wild British venison. You'll simmer a silky sauce with our aromatic blend of Thai spices, lemongrass, garlic and ginger. Swirl in coconut cream, then add corn and pak choi for crunch. Brown rice soaks up all that vibrant flavour!
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out 2 large frying pans & a measuring jug
Get started
- Finely slice the shallot. Thinly slice the courgette into 1/2cm half-moons. Trim the pak choi and cut into bite-sized pieces
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the shallot and courgette and cook for 4 mins, until starting to soften
Sizzle sizzle
- Dissolve the stock powder and creamed coconut in the jug with 250ml boiling water (125ml for 1 person)
- Once the veg has started to soften, add the venison and cook for 3 mins, stirring frequently. Season with salt and pepper
Build the curry
- Add the ginger & garlic paste, lemongrass puree and curry paste to the pan. Cook for 1 min, then pour in the stock mixture, the pak choi and mangetout
- Simmer for 6 mins, until the curry sauce has thickened, the veg is soft, and the venison is cooked through. Squeeze in the juice from the lime (or to taste) and season with salt
Heat up the rice
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- 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
- Share the venison curry between bowls, with the rice alongside. Garnish with any remaining lime, cut into wedges
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