This is a rich and creamy curry usually made with beef but works perfectly with our quality venison escalopes. It can be made with your own home made panang curry paste or just as well with a shop bought one.
Serves 2 but double up the quantities for larger numbers
You can also use our venison steaks instead
1. Put half the coconut milk into a wok and cook off for about 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Add the curry paste and cook for a further 1-2 minutes
2. Then add the meat and cook until the outside of the meat is cooked. Then add the rest of the coconut milk and bring to the boil.
3. Turn the heat down until it is just simmering and add the sugar along the side of the pan until it melts and then add the fish sauce and the lime leaf. Stir to combine it all and add half the basil leaves.
4. Turn off the heat and serve with jasmine or sticky rice, garnished with sliced red chillies and the rest of the lime and basil leaves.