Duncan Venison Massaman Curry

Ingredient Quantity
Duncan Venison Bistro Fillet 500 grams
Kumara, steamed to soft, and peeled 2
Massaman curry paste 3 tablespoon
Meat stock 1 cup
Coconut cream 1 can
Kaffir lime leaves 4
Cinnamon bark 1 stick
Dry roasted peanuts 1 handful
Coriander leaves 1 handful
Vegetable oil 50 millilitres
Ginger, fresh sliced, or crushed 1 heaped teaspoon
garlic cloves, finely sliced or crushed 2
Small red chilli (deseeded for a milder flavour) 1
lime, zest and juice 1
Spring onion, finely chopped, for garnish 1
Red onions, cut into large dice 2


Massaman Curry is usually cooked slowly for a long period, but this version allows you to make this wonderful dish within 20 mins, using a Pāmu Farms pre-aged Duncan Venison Bistro Fillet.

Rub the venison with the curry paste (yes, get your hands dirty!), heat oil in a heavy pan until very hot, then brown the meat until nice and brown on the outside, but still rare.

Add a portion of the coconut cream, mix well, remove from the heat to a separate dish and keep warm.

In the same heavy pan, add a little more oil, sauté the onion breifly, then add all the remaining ingredients, along with the kumara (cut into 2.5cm chunks).

Cook until the sauce starts to thicken (about 5 mins), then add the juices from the resting venison.

Once reduced and thickened (the sauce should hold to the back of a spoon), add the venison, folding gently through the sauce, season to taste, and serve with a sprinkling of chopped coriander leaves and some chopped roasted peanuts.

Serve with steamed Jasmine or Basmati Rice.


Check your peanuts are fresh, they do go rancid over time, and for a really rich curry, you can also add a little fresh cream.

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