I’ve been in spring cleaning mode lately, and the last thing I want to do when I get home is cook. But being it was Friday yesterday, and an end to another long week, we had a date night with Anthony Bourdain on Hulu and a big bowl of venison curry soup. This year Adam ground our venison into 1.25 pound packages, giving us a little extra meat to stretch leftovers between the two of us. On Wednesday he made venison taco salads, Thursday venison Quesadillas and Friday I made the venison curry soup. I love that I can take ground leftovers seasoned with Mexican spices and flip it into a Thai dish. A “souper” easy recipe that hits the spot on a rainy day…or any day really!
- Ground venison, browned and seasoned to your liking (salt, pepper, etc.)
- Half a white onion, chopped
- Two cloves of garlic, minced
- 1 heaping tablespoon of red curry paste
- 2 cups chicken stock
- One can coconut milk
- Chili paste
- Fish sauce
- Lime wedges and cilantro for serving
- Brown and season your venison in a cast iron pan if you’re not using already cooked leftovers like me.
- In a medium cast iron pot add olive oil and chopped onion. Saute for 3-4 minutes on medium high heat.
- Add garlic and stir so as not to burn.
- Add curry paste and fry gently, mixing for a a couple of minutes to release fragrances.
- Add venison and stir.
- Add chicken stock and heat through but not boil.
- Add coconut milk and chili paste if you like it a little spicy. If you need more liquid add more chicken stock.
- Add fish sauce (essentially this is Thai salt) to taste.
I am totally obsessed with these new soup bowls I bought that are oven proof with handles so I have been serving everything I can in them. A squeeze if lime juice and cilantro to top and your ready for a cozy dinner date in. Enjoy!