Venison Red Curry
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.
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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/
Venison Red Curry
Equipment
- Dutch Oven or an oven safe pot
- Instant pot
Ingredients
- 2-3 lbs. Beef or venison. Roast or stew meat
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Olive oil
- 1 Medium Onion sliced
- 4 Garlic cloves minced
- 1-2 tbsp Red curry paste
- 1 1 inch piece Ginger Peeled, thinly sliced
- 1 1/2 Cups Beef or chicken stock
- 1 400ml Can coconut milk
- 2 Carrots Peeled and sliced
- 1 Bell pepper Sliced
Optional
- Red chili flakes If you like it extra spicy
Instructions
Dutch Oven
- Season the beef all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium heat. Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side. Transfer the meat to a plate.
- To the Dutch oven, add your sliced onions, sauté for 2 minutes until they begin to brown. Then add your garlic, ginger, red curry paste, and tomato paste.
- Cook for 2 minutes until fragrant.
- Add your beef back in, add your stock, and coconut milk.
- Bring the mixture to a simmer, cover and simmer for 1-2 hours.
- Alternatively, set your Dutch oven with the lid on, in a 350 oven for 2 hours, or until the meat is very tender.
- Once your meat is tender, add bell pepper, and carrots. Reduce the heat and cook until the carrots are just tender, 20 minutes.
- Season to your liking, serve as is or serve over rice, naan bread.
Instant Pot
- Season the beef all over with the salt and pepper. Using the saute function, heat the olive oil in the Instant Pot. Once the oil is hot, add the meat and cook until browned, about 5 minutes.
- Remove your meat, and add your sliced onions, sauté for 2 minutes until they begin to brown. Then add your garlic, ginger, red curry paste, and tomato paste.
- Cook for 2 minutes until fragrant.
- Add your beef back in, and add your stock.
- Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.
- Once the pressure is released, add your coconut milk, carrots and peppers.
- Turn on the sauté function, allow to simmer for 10-15 minutes, until carrots are tender.
- Season to your liking, serve as is or serve over rice, with naan bread.
