Thai Red Curry with Venison

9 Thai red curry venison over rice

Thai curries are some of my absolute favorite dishes.  They are spicy and packed full of flavor.  Thai curry usually contains chiles, garlic, lemongrass, shallots, galangal, shrimp paste and salt.  When choosing a curry paste, look for one that contains shrimp.  I have tried a couple that didn’t, and they do not have near the flavor.

This curry is not completely traditional, but it is great nonetheless.  I used venison, but you could use most game meats, as well as chicken, pork, or beef.  You can add different vegetables as well.  I like the thai eggplants, but you could use regular eggplant, yellow squash, or zucchini.


1 red curry vegetable

Potatoes, onion, serrano chiles, thai eggplants, and red curry paste.

2 red curry chopped vegetables

Cut up you vegetables.

3 can of coconut milk

Here’s a look at the coconut milk I was using.  Please note that this is not coconut water.

4 chopped venison backstrap

Cube your venison.  I used backstrap.

5 red curry paste in oil

Heat up your pan, add your oil, and add the curry paste.

6 curry paste in coconut milk

Add the coconut milk.

7 red curry added venison

Now add your onion, serranos, potatoes, and venison.

8 red curry with eggplant

After about 20 minutes, add the eggplant.

9 Thai red curry venison over rice

Served over rice.  YUM.


3 Tbsp vegetable oil

¼ cup red curry paste

1 pound venison, cubed

2 potatoes, peeled and cubed

7-8 thai eggplants, quartered (you could substitute regular eggplant or squash)

4 serrano chiles (obviously Thai chiles work as well)

½ onion

1 can coconut milk

For this dish, I like to use my non-stick wok, but a cast iron skillet would also work.  First, heat up the oil, then sauté the curry paste for a minute.  Then, add the coconut milk, and stir.  Add in the venison, potatoes, onion,  and chiles.  Cook for about 20 minutes.  Keep the heat very high here, and stir every couple minutes to keep it from burning.  When the potatoes are starting to get tender, add in the eggplant.  Continue cooking another 10 minutes or so until the eggplant is tender.  Along the way, you may need to add a bit of water if it gets too thick.  Serve over rice.


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