Venison Medallions with Red Curry

• 400g Silver Fern Farms Venison Medallions, cut into bite-sized pieces
• 1/2 large onion, finely sliced
• 5cm ginger, finely diced
• 3 garlic cloves, finely diced
• 1 lemongrass stalk, finelychopped
• 100g red curry paste (reduce for a less spicy curry)
• 4 Tbsp fish sauce
• 1/4 c mango nectar (optional)
• 1 Tbsp palm sugar
• 400g can of coconut cream
• 250g cherry tomatoes, halved
• 3 baby bok choy
• Lime juice, taste
• 1 green chilli, finelychopped, for serving (optional)
• Thai basil, for serving
• Vietnamese mint, for serving
• Steamed jasmine rice, for serving

Season the venison with salt and pepper and leave to bloom for 10 mins.

Heat a large saucepan and coat with oil. Brown the meat, then remove from the pan and set aside.

To the same saucepan, add the onion, ginger, and garlic and cook until the onion has softened.

Add the lemongrass and red curry paste and cook for 7-8 mins, stirring frequently.

Add the fish sauce, mango nectar, palm sugar, and coconut cream and bring to a simmer. Simmer for 10-15 mins.

Add the tomatoes and bok choy, and when they are just cooked, add the venison so the meat doesn’t overcook. Season to taste with lime juice and more salt if needed.

Serve with green chilli, Thai basil, Vietnamese mint, and steamed rice.