Rudolph the Red Curry Reindeer2011-10-17
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
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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