Wok-fried venison and jungle-style curry with lemongrass and lime Thai rice

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

Ingredients

For the venison

  • 300g/10½oz tender venison fillet
  • 1 tbsp Shaosing rice wine
  • 2 tbsp cornflour
  • 1 tbsp fish sauce
  • pinch sea salt
  • pinch ground black pepper
  • pinch caster sugar
  • 1 tbsp vegetable oil
  • 1 lime, juice only

For the jungle curry paste

  • 3 garlic cloves, peeled
  • 8 Thai shallots
  • 2 small red or yellow chillies, seeds removed, roughly chopped
  • 4 cayenne chillies, seeds removed, roughly chopped
  • 2.5 cm/1in piece galangal, peeled and roughly chopped (or shop-bought paste is fine)
  • 1 cm/½in piece fresh turmeric
  • 1 stick lemongrass, outer leaves removed, bruised, finely sliced
  • 2 tbsp palm sugar
  • 1 tbsp shrimp paste
  • pinch sea salt
  • ¼ tsp white pepper

For the aubergine jungle curry

  • 2 tbsp vegetable oil
  • 2 medium purple aubergines, cut into 2cm/¾ in
  • 500ml/18fl oz chicken stock
  • 2 kaffir lime leaves, spine removed, shredded
  • 1 tbsp fish sauce
  • 400ml/14fl oz tin coconut milk
  • 200g/7oz French beans, washed, sliced into 1 cm/½in slices

For the lemongrass and lime leaf-infused jasmine rice

  • 200ml/7fl oz water
  • 350ml/12fl oz chicken stock
  • 300g/10½oz Thai jasmine rice, washed well
  • 1 stick lemongrass, bruised and sliced
  • 1 kaffir lime leaf

For the pickled Thai shallots

  • 1–2 small baby Thai shallots, peeled and finely sliced into rings
  • 1 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp palm sugar

For the sabal oelek (can be shop-bought)

  • 400g/14oz chillies
  • 5 garlic cloves, finely chopped
  • 50g/1¾oz piece fresh root ginger, peeled and finely grated
  • 2 stalks lemongrass, outer husk removed, bruised and finely sliced
  • 100ml/3½fl oz rice vinegar
  • 5 tsp caster sugar
  • 3 large pinches salt
  • 1 tbsp finely grated lime zest

For the garnish

  • micro coriander leaves
  • crispy fried shallots (optional)
  • 1 fresh banana leaf
  • 1 fresh bamboo leaf
  • lime wedges
Print Friendly, PDF & Email
Top