Venison Red Curry Recipe
When testing recipes for a cookbook, it’s hard to avoid comparing and remain objective. Well, we all agree venison red curry is very close to number one.
Preparation 20 minutes
Cook 50 minutes
Ready in 1 hour 10 minutes
Servings 2 Servings
Ingredients
- 2 tablespoons peanut oil
- 1 inch fresh ginger minced
- 1 tablespoon red curry paste
- 1 tablespoon brown sugar
- 1 pound venison cubed
- 1 can coconut milk
- 1/2 cup fresh basil chopped
- cooked rice for serving
Equipment
- skillet
Directions
- In a large skillet, heat the peanut oil over medium heat. Add the ginger and sauté for 1 minute.
- Add the red curry paste and brown sugar then sauté until bubbly. Add the venison to the curry mixture and brown.
- Reduce the heat to low and add coconut milk. Simmer for 45 minutes or until the meat is tender.
- Remove from the heat, add the basil, and serve over rice.
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