Spicy Coconut and Ginger Curry with Venison Medallions

Ingredients

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

Curry Paste:

• 1 long red chili, chopped
• 2 shallots, chopped
• 4 coriander roots, washed and chopped
• 2 garlic cloves
• 2.5-inch piece ginger, peeled and roughly chopped
• 2.5-inch piece fresh turmeric, peeled and roughly chopped
• 1 tomato, chopped
• 1 teaspoon ground coriander
• 2 tablespoons shredded coconut

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.