Easy Thai Red Wild Venison Curry with Brown Rice

Serving size

1 person 2 people 4 people

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.)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	600Kcal
	400kJ	2510kJ
Fat	4.2g	27g
of which saturates	2.3g	15g
Carbohydrates	8g	49g
of which sugars	1.6g	10g
Protein	6.9g	43g
Salt	0.28g	1.8g
Fibre	2.0g	13g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	600Kcal
	400kJ	2510kJ
Fat	4.2g	27g
of which saturates	2.3g	15g
Carbohydrates	8g	49g
of which sugars	1.6g	10g
Protein	6.9g	43g
Salt	0.28g	1.8g
Fibre	2.0g	13g

Back

Prep in 10 High protein 1/3 daily fibre 7 plants

Easy Thai Red Wild Venison Curry with Brown Rice

Prep time: 10 mins

Total time: 25 mins

Cuisine: Thai

Food group: Beef

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!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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