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Thai Red Venison Curry with Brown Basmati Rice & Lime
British venison stars in this fragrant red Thai curry. It's aromatic, creamy, and ready in 20 mins! You'll sizzle fresh garlic, ginger and coconut milk. Add pak choi and mangetout for greens. Fluffy brown basmati rice on the side to soak up the deliciousness.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 160g mangetout
- 550g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 6 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.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 2 shallot
- 1 unwaxed lime
- 80g creamed coconut
- 1 pepper
Nutritional Information
Calories: 548
Protein: 44g
Carbs: 48g
Fat: 21g
Thai Red Venison Curry with Brown Basmati Rice & Lime
British venison stars in this fragrant red Thai curry. It's aromatic, creamy, and ready in 20 mins! You'll sizzle fresh garlic, ginger and coconut milk. Add pak choi and mangetout for greens. Fluffy brown basmati rice on the side to soak up the deliciousness.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out 2 large frying pans & a measuring jug
Prep time
- Dissolve the creamed coconut in the jug with 400ml boiling water
- Finely slice the shallots. Dice the pepper into 2cm chunks. Trim the pak choi and cut into bite-sized pieces. Halve the lime
Get cooking
- Heat a large frying pan with 1/2 tbsp oil on high heat. Once hot, add the shallot and pepper, and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the ginger & garlic paste and Thai curry paste, cook for 2 mins, then pour in the tamari and coconut mixture
Add the venison
- Add the venison (with the juices from the bag) to the pan. Gently pull apart any larger pieces of venison and simmer for 8 mins, until the sauce has thickened
- Add the pak choi and mangetout in the final 2 mins, until softened
- Squeeze in the juice from half the lime, then season to taste with salt, pepper or more lime juice
Heat 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 50ml water and cook for 2-3 mins, until the rice is piping hot. Season with salt
Plate up
- Serve the venison curry into bowls, with the rice alongside. Garnish with the remaining lime, cut into wedges
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