Massaman curry from deer

This Massaman curry combines the best of Thai cuisine with the rich, full flavor of venison. The result is a warming, spicy dish with the delightful aroma of cinnamon and star anise, without being overly spicy. The tender venison, slow-cooked in coconut milk and massaman curry, perfectly complements the oriental flavors, making this an ideal curry for lovers of game and Thai dishes. Serve with fresh cilantro and prepare to be amazed by this unique combination!

Number of persons: 6-8

Preparation time: 15 minutes

Cooking time: 150 minutes

Ingredients

The meat

1 kilo venison chicken

Salt and pepper

Cornstarch

Vegetable oil

For the sauce

1 onion, chopped

140 grams massaman curry paste (ready-made or homemade)

2 cloves garlic, finely chopped

1 cinnamon stick

1 star anise

1 vegetable stock cube or 250 ml game stock

800 ml coconut milk, more than 16% fat

1 kg baby potatoes

2 carrots, sliced

Serve

Rice

Coriander

Instructions

Fry the meat

Heat a dash of oil in a large frying pan over high heat.

Season the venison chicken generously with salt and pepper and sprinkle with some cornstarch.

Brown the meat on all sides for 5 minutes. Remove the meat from the pan and set aside.

Making the sauce

In the same pan, fry the onion over medium heat until translucent.

Add the massaman curry paste and garlic and fry for 2 minutes until the paste is fragrant.

Add the cinnamon stick, star anise, game stock (or bouillon cube), and coconut milk to the pan. Stir well.

Add the cooked venison to the curry. Bring to a boil, reduce the heat, and simmer for 2 hours with the lid slightly tilted.

Now add the potatoes and carrots and cook for another 30 minutes or until the meat is nice and tender.  

Serve

Serve the curry in deep plates with rice and garnish with fresh coriander.