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Massaman Venison Curry with Jasmine Rice, Fried Broccoli & Pomegranate

Warm and comforting, this authentic curry recipe is a delicious way to spice up our diced venison. 


Serves 4


85g unsalted peanuts

400ml tin coconut milk

110g massaman curry paste (see below)

500g diced venison haunch, cut into large chunks

250ml vegetable stock

450g waxy potatoes, cut into 2.5cm chunks

1 onion, cut into thin wedges

4 kaffir lime leaves

20g tamarind paste

20g soft brown sugar

25ml fish sauce

1 red chilli, deseeded and finely sliced, to serve

400g jasmine rice

400g broccoli

40g pomegranate seeds

20ml rapeseed oil


Massaman curry paste (makes 425g)

(Or use a jar of shop-bought paste)

200g red chillies

25g coriander seeds

10g cumin seeds

1 cinnamon stick 5cm long

3 cloves

6 black peppercorns

60g garlic puree

100g chopped shallots

20g fresh ginger

10g shrimp paste

1 lemongrass stem

20ml Thai fish sauce

10g fresh coriander



Heat a pan over a medium heat and warm the spices

Grind in a blender

Add the remaining ingredients and blitz to a fine paste


Method for the curry

Heat oven to 180C

Lightly roast the peanuts on a baking tray for 5 minutes until golden brown

Cool and chop the peanuts

Reduce the oven to 160C

Heat 20ml of rapeseed oil in a large pan

Add 110g Massaman curry paste and sauté for 1 minute

Add the onions and sauté for 10 minutes until soft

Turn up the heat and add the venison - sauté until well coated and sealed

Stir in the coconut milk with 200ml of vegetable stock

Add the potatoes, lime leaves, tamarind, sugar, fish sauce & peanuts

Bring to a simmer, then cover and place in the oven for 2 hours

Check seasoning, and garnish with sliced chilli & coriander


To serve

Cook the jasmine rice and arrange in dish

Place the venison curry in a suitable serving dish

Serve with fried tender stem broccoli & pomegranate seeds


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