Big Game Yellow Curry
Filled with mixed veggies, dainty fingerling potatoes, sweet coconut milk and spicy yellow curry, this wild game yellow curry is served over rice.
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Ingredients
- 2-3 pound venison or elk roast cut into small chunks
- 1 10 oz bag frozen mixed veggies
- 1 lb bag of fingerling potatoes
- 1 onion diced
- 1 tsp minced garlic
- 2 cans coconut milk
- 2-3 Tbsp yellow curry paste
- salt to taste
- pepper to taste
- garlic powder to taste
Instructions
- Dice onion, set aside.
- Cut thawed roast into small, bite-sized chunks.
- Preheat skillet over medium heat and add 1 Tbsp of oil or butter. Once melted, add roast. Don't crowd pan, cook in two batches if needed.
- Season roast with your heart. I added approximately 1/2 tsp of garlic powder, 1/2 tsp salt, and 1/4 tsp pepper to each side of the roast. Sear roast pieces on both sides until browned. Remove from skillet and place in crockpot once all meat is browned.
- Saute onion and garlic in same pan and cook until garlic is fragrant, about 5 minutes. Careful to not burn garlic.
- Add one can of coconut milk to pan. Scrape the browned bits from bottom to include more flavor into the sauce.
- Add curry paste and stir until combined. I use 3 Tbsp, but start with one and add more depending on how strong of a curry flavor you like. Remove from heat.
- Add remaining ingredients into crockpot and pour coconut milk curry mixture on top of meat.
- Cook on low for 8 hours or high for 4 hours. I prefer longer and slower with this recipe.
- Serve over rice and enjoy!
Servings: 6