#STFFcooks - Jungle Curry with venison and green banana
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the venison:
  • 600g lean venison haunch or loin, trimmed of sinew or gristle
  • 2 tablespoons of fish sauce
  • Pinch of white sugar
  • For the curry paste:
  • ½ cup long dried chillies (deseeded, cut into pieces and soaked in water for 15 minutes)
  • 10 dry bird's eye chillies (seeds left in, soaked in water for 15 minutes)
  • 2 tablespoons grachai root, peeled and chopped (optional)
  • 3 tablespoons sliced lemongrass
  • 2 tablespoons peeled and sliced galangal
  • 3 tablespoons sliced shallots
  • 3 tablespoons chopped garlic
  • 2-3 coriander roots (or large handful of coriander stems)
  • 1 tablespoon Thai shrimp paste
  • ½ kaffir lime zest (optional)
  • 1 teaspoon black peppercorns
  • ½ teaspoon sea salt
  • For the curry:
  • 850ml chicken stock
  • 4 tablespoons plain oil (such as sunflower)
  • 4 tablespoons fish sauce
  • Tiny pinch of palm sugar or golden caster sugar
  • 1 large green banana or plantain
  • 2 tablespoons picked pea aubergines
  • 2-3 bird's eye chillies, bruised
  • 2 Thai apple aubergines, sliced into bitesize wedges
  • Small handful of Thai long beans or green beans
  • 2 tablespoons of peeled grate, sliced into thin long strips
  • Small handful of Thai Holy Basil
  • 5-6 kaffir lime leaves
  • 4-5 stalks of fresh green peppercorns (optional)
  1. To make the paste use a heavy pestle and mortar and add the sea salt. Drain the chillies and pound until smooth. Now add the rest of the ingredients one by one pounding until smooth before adding the next. Once complete set aside for later. (this can be done up to 2 days in advance)
  2. Now grill the venison. Rub the meat with the fish sauce and sugar and grill over a high heat until nicely coloured and medium rare (about 4-6 minutes on each side, depending on thickness of your cut) Allow to rest for 5 minutes and then slice.
  3. For the green banana: Peel and slice into bitesize pieces and place in a pot of salted cold water and bring to the boil. Once it begins to simmer, turn off the heat and set aside. The banana should be cooked through but still have a nice bite.
  4. To make the curry: Add the oil to a pan and place on a medium heat. Add the curry paste and gently fry for 5 minutes to release the flavours. Keep stirring to avoid sticking.
  5. Add the chicken stock, fish sauce and pinch of sugar then add the pea aubergines and kaffir lime leaves and simmer for a further 3 minutes.
  6. Add the apple aubergines, boiled green banana and bruised bird's eye chillies and the green peppercorns (if using)
  7. Simmer for 3-4 more minutes before adding the sliced venison, grachai and basil
  8. Turn off the heat and taste to check the seasoning. add a touch more fish sauce if needed.
  9. Serve with Jasmine rice as part of a shared Thai meal.
I followed the recipe as instructed and found it a little too spicy for my palate, so added a dash of coconut milk to lessen the heat, which worked for me.
Recipe by Sam The Food Fan at http://www.samthefoodfan.co.uk/stffcooks-jungle-curry-with-venison-and-green-banana/