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Emerald Thai Venison Curry Stew
Prep: 35 minutes
Cook: 2 hours 15 minutes
Servings: 6
A Taste of Tropical Paradise
Prepare for an exciting culinary fusion with our Emerald Thai Venison Curry Stew. This innovative venison stew recipe brings the bold, aromatic flavors of Thailand's beloved green curry to the hearty, gamey notes of venison. Imagine tender venison slow-cooked in a rich, spicy coconut milk broth, infused with lemongrass, ginger, and lime, alongside crisp vegetables. This venison stew is a truly unique and exotic twist that promises a comforting yet exhilarating dining experience.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp coconut oil or vegetable oil
- 1 large onion, chopped
- 3-4 tbsp green curry paste (adjust to desired spice level)
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 kaffir lime leaves (or zest of 1 lime)
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 inch fresh ginger, sliced
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, sliced (canned, drained)
- 1 cup snow peas
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Preparation
- Pat venison stew meat dry.
- Chop onion. Bruise lemongrass by gently smashing with the back of a knife. Slice ginger. Slice red bell pepper. Drain bamboo shoots.
Cooking
- Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown venison stew meat in batches, then remove and set aside.
- Add chopped onion to the pot and sauté for 5 minutes until softened.
- Stir in green curry paste and cook for 1-2 minutes until fragrant, stirring constantly.
- Return venison to the pot. Pour in both cans of coconut milk and the broth. Stir in fish sauce, brown sugar, kaffir lime leaves, lemongrass, and sliced ginger.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour 45 minutes, or until venison is tender. Stir occasionally.
- Remove kaffir lime leaves, lemongrass, and ginger slices from the stew.
- Add sliced red bell pepper and bamboo shoots to the stew. Continue to simmer, uncovered, for 10-15 minutes, until vegetables are tender-crisp.
- Stir in snow peas during the last 2-3 minutes of cooking.
- Remove from heat, stir in fresh lime juice. Taste and adjust seasoning if needed.
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