Try something delicious with our Spicy Coconut and Ginger Curry with Venison Medallions recipe.
Ingredients
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1 pack Silver Fern Farms Venison Medallions
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13.5 oz coconut milk
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2½ cups coconut water
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1 tablespoon fish sauce
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1 cinnamon stick
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1 bunch cavolo nero, chopped and blanched
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1 bunch snake beans, trimmed and blanched
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Purple basil leaves, to serve
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Chili oil, to serve
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Shredded coconut, toasted, to serve
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1 long red chili, chopped
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2 shallots, chopped
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4 coriander roots, washed and chopped
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2 garlic cloves
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2.5-inch piece ginger, peeled and roughly chopped
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2.5-inch piece fresh turmeric, peeled and roughly chopped
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1 tomato, chopped
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1 teaspoon ground coriander
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2 tablespoons shredded coconut
General
Curry Paste
Method
Step 1
To prepare the curry paste, place the red chili, shallots, coriander roots, garlic cloves, ginger, turmeric, tomato, ground coriander, and shredded coconut in a small food processor and process until very smooth.
Step 2
Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Step 3
Coat the venison with oil and season with salt and pepper.
Step 4
Bring a frying pan to medium heat with oil. Add the curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add coconut milk, coconut water, fish sauce, and cinnamon. Cook, stirring occasionally, for 10-12 minutes or until slightly thickened. Add cavolo nero and toss to wilt.
Step 5
Meanwhile, bring another frying pan to medium-high heat, and sear the venison for 4-6 minutes. Set aside, cover with foil, and let rest for 5 minutes.
Step 6
Divide the curry between serving bowls. Slice each venison medallion across the grain into 3 pieces, and place on top of the curry with the snake beans. Top with purple basil leaves and chili oil, and sprinkle with toasted coconut to serve.
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