Jungle Stir-fry of Venison
Ingredients:
500g lean fillet of venison (can be substituted with beef, lamb or chicken)
2 tbsp peanut oil
3 tbsp Charmaine Solomon’s Jungle Curry Paste
200g tender green beans, cut in 3cm pieces
ΒΌ cup coconut milk
Jasmine rice, steamed for serving
Method:
Slice the meat into thin strips and marinate in the curry paste.
Heat half the oil in a wok and when smoking hot stir-fry the beans for a few minutes.
Remove beans from wok and set aside.
Heat the remaining oil and stir fry the marinated meat.
Ass the coconut milk and return the beans, simmer until the beans and meat are just cooked.
Serve with the steamed jasmine rice.
Product used in this recipe
Charmaine Solomon Thai Jungle Curry Paste 260g
