Ingredients
The following ingredients have 4 Servings
- 7-10 dried hot chiles
- 2- inch stick of cinnamon
- 12 cardamom seeds, (or 1/2 teaspoon ground)
- 1/2 teaspoon ground nutmeg
- 4 bay leaves, (crushed fine)
- 1 teaspoon salt
- 8 garlic cloves, (minced)
- 1/2 cup onion, (minced)
- 1 tablespoon lard or vegetable oil
- 1 tablespoon minced galangal, (fresh or pickled)
- 2- inch piece of fresh turmeric (or 2 teaspoons powdered)
- 1 lemongrass stalk, (minced)
- 1 tablespoon lard or vegetable oil
- 1 large onion, (sliced)
- 1 pound potatoes, (peeled and cut into 2-inch chunks)
- 1 14- ounce can coconut milk
- 3 tablespoon fish sauce or 2 tablespoons soy sauce
- A 2-inch piece of cinnamon
- 4 tablespoons yellow curry paste ((if not using the curry paste above))
- 2 pounds venison, (trimmed of fat and silverskin and cut into 1-inch cubes)
- Chives or cilantro for garnish
Instruction
- If you are making your own curry paste, heat the tablespoon of lard and sauté the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
- In a large sauté pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
- Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
- Serve at once with chives or cilantro, rice and a cold beer.
