Spicy Coconut and Ginger Curry with Venison Medallions

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 400ml coconut milk
• 2½ cups coconut water
• 1 Tbsp fish sauce
• 1 cinnamon stick
• 1 bunch cavolo nero, chopped and blanched
• 1 bunch snake beans, trimmed and blanched
• Purple basil leaves, to serve
• Chilli oil, to serve
• Shredded coconut, toasted, to serve

Curry Paste:

• 1 long red chilli, chopped
• 2 shallots, chopped
• 4 coriander roots, washed and chopped
• 2 garlic cloves
• 6cm piece ginger, peeled and roughly chopped
• 6cm piece fresh turmeric, peeled and roughly chopped
• 1 tomato, chopped
• 1 tsp coriander, ground
• 2 Tbsp coconut, shredded

Method

To prepare the curry paste, place red chilli, shallots, coriander roots, garlic cloves, ginger, turmeric, tomato, coriander and coconut in a small food processor and process until very smooth.

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat with oil and season with salt and pepper.

Bring a fry pan to medium heat with oil. Add curry paste and cook, stirring, for 2-3 mins or until fragrant. Add coconut milk, coconut water, fish sauce and cinnamon. Cook, stirring occasionally, for 10-12 mins or until slightly thickened. Add cavolo nero toss to wilt.

Meanwhile, bring another fry pan to med-high heat, sear venison for 4-6 mins. Set aside, cover with foil, to rest for 5 mins.

Divide the curry between serving bowls. Slice each venison across the grain into 3 pieces, place on top of the curry with snake beans. Top with purple basil leaves and chilli oil, sprinkle with toasted coconut to serve.