Tuesday, 15 April 2008

And another Thai dish!

This time: Venison with Curry, yes Venison - the delicate meat sticks with complete harmony together with Curry. Try it out!

Ingredients (serves 4):

300g Venison fillet
500 ml Coconut milk
1 tsp Masmam Curry paste (from Asia shop)
1,5 tbs Palm sugar (alternatively brown sugar)
1 tsp Salt
2 tbs Fish sauce (alternatively 1 tsp Salt)
300g fresh Pineapple
200g Cherry tomatoes
2 hand full sweet Thai basil
Sun flower oil

Heat oven at 80°C air circulation.
Wipe the venison fillet with some kitchen paper, than season it with salt. Heat a grill pan and add 1 tbs Sun flower oil. Fry the fillet with very much heat on either side for 1 minute each.
Wrap the Venison in aluminium foil and put into oven for approx. 30 minutes.
Meanwhile heat 150ml coconut milk (try to get just the very viscous part) in a pot and add curry paste. Stir well and add the Salt. Let boil at medium heat and again stir well until the sauce gains a reddish-goldish colour. Add the rest of the coconut milk and the palm sugar. While still stirring, let boil once again and add the fish sauce and let simmer a while.
Take filet out of the oven and cut into thin slices.

Peel Pineapple and cut into pieces. Wash tomatoes as well as the basil leaves. Add the Pineapple to the Sauce and wait until it boils again. Now add the venison. In the end add basil, stir well and serve with rice.

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