Hungry Hunter Recipes

Venison Massaman Curry

A simple, delicious, mild and rich dish. Massaman curry blends Thai aromatics with Indian flavour, without the intensity and heat.

In This Report

1. Ingredients
2. Method

From the Kitchen

Ingredients

For the curry

• 1 jar AYAM Thai Massaman Curry Paste

• 500 grams venison chunks

• 2 cans coconut milk

• 3 large potatoes, chopped into chunks

• 2 large onions roughly chopped

• 5-10 fresh garlic cloves

• 2-3 chopped carrots (optional)

• 1 tbsp oil

• Serve with rice

Serving / Garnish options

• 1½ cups all-purpose flour

• Roasted peanuts

• Greek yogurt

• Fried shallots

• Fresh spring onion

• Garlic Naan / Roti Bread

Method

1. Prepare the rice:

• Add x amount cups of rice in a rice cooker for serving later.

2. Sear the venison:

• Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  
• Add the diced venison (gradually in batches) and sear until browned on all sides, then remove the meat. Repeat process to cook all the venison.
  

3. Combine the ingredients in the pot:

*Other cooking options include: slow cooker or an oven dish.

• Add the sliced onions and cook for 3 to 4 minutes until soft.
• Add the chopped garlic
  
• Stir in the Ayam Thai massaman curry paste and cook for 1 minute until fragrant.
  You can use another curry paste brand, however through trialling other options, Ayam is our clear favourite.
• Pour in the coconut milk stirring well to combine the sauce.
• Return the venison to the pot along with the chopped potatoes
• At this point you can add any veggies from the fridge that need using. We will use alternatives such as carrot, zucchini, capsicum, pumpkin, broccoli etc.
• Cover and simmer on low heat for 1.5 to 2 hours, or until the venison is fork-tender and the sauce thickens.

4. Serve:

• Serve over a bed of rice.

• Garnished with additional dried shallots, a dollop of greek yogurt and naan bread to lap it all up.

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The Adventure Continues

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