With bold flavors of red curry combined with creamy coconut milk and tender venison meat, this dish is sure to warm up your taste buds.
With hunting season filling our freezer up, I am always looking for new ways to use the meat. And to stretch it as far as I can! This always leaves us with left overs.
This curry can be made with beef or venison! You could also use chicken, but your cooking time would be much shorter, id suggest using chicken thighs not breasts.
You can use any vegetable’s you want or have on hand also! I like to make soups and curries as a way to clean the fridge out, so whatever you have on hand is just fine. Dont feel like you have to go buy anything to make this work.
Ready in 2 hours, or less if you use an instant pot. Its spicy, creamy, and so flavorful. We like ours served over rice with a side of naan bread. Try this fluffy naan recipe! https://thesproutinghomestead.com/simple-vegan-naan-recipe/
