Rudolph the Red Curry Reindeer

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Step 1: Marinate your meat
Marinate the venison in lime juice, garlic, and coconut milk overnight.

Step 2: Get sear-ious
In a large saucepan, melt 2 tbsp of coconut oil over medium heat. Sear the tenderloin for 2-3 minutes on each side.

Step 3: Hurry with the curry!
Add the red Thai curry past to the coconut milk and garlic leftover from the marinade then mix in the coconut water.

Step 4: Braise on.
Add the coconut curry mixture to the saucepan with the meat. Bring the mixture to a boil for 30 seconds and then cook covered for an additional 15-20 minutes or until desired doneness.

Step 5: Sweet AND savory
When the meat is finished cooking, remove it and cover. Add the frozen sweet potatoes to the left-over coconut curry mixture. Stir in red onions and bring the mixture to a boil. Reduce the heat to a simmer and add tapioca starch as needed to thicken (~2-3 tbsp).

Step 6: Enjoy!
Add sweet potatoes to a serving bowl. Add pieces of sliced tenderloin and avocado. (I also used a radish to lighten the mood of this dish.)


  • ~3-4lb venison tenderloin
  • 3-4 cloves garlic (smashed)
  • 1 lime (juiced)
  • 1/2 cup full fat coconut milk
  • 2 tbps coconut oil
  • Hass avocado (sliced)
  • 2 tbsp Thai Red Curry paste (I prefer the Thai Kitchen variety)
  • 12oz coconut water, Tapioca starch (if a thickener is needed)
  • 1/4 cup red onion (diced)
  • 1 bag frozen chopped sweet potatoes


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Certified Health & Fitness Specialist with a Bachelor’s degree in Exercise and Sport Science. In my free time, I put recipes, exercise advice, and some real off the wall shit on my blog. Check it

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