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Southeast Asian Venison and Pumpkin Curry
This warming and hearty dish is surprisingly easy to prepare, despite the richness and depth of flavor it boasts. The venison is slowly simmered until tender, while the pumpkin is added later so it softens and absorbs the curry without completely falling apart. It’s a comforting, colourful dish that’s particularly well suited to autumn, when pumpkins are plentiful and venison is often fresh from the field.
Most major grocery stores now carry Thai red curry paste and fish sauce, though lime leaves and Thai basil may be tougher to find. Any Asian grocery store should carry the basil and lime leaves (fresh, dried, or frozen) as well as a bigger selection of curry pastes—some much spicier than others. This dish can be made without the lime leaves, though it will lack the floral citrus notes they impart. Try spritzing in some lime juice before serving and garnish with cilantro instead of the Thai basil if you can’t find them.
Sugar pumpkins have denser, sweeter flesh than large carving pumpkins and hold their shape better during cooking. Aim for roughly 1½–2 lbs of prepared pumpkin flesh.
- Prep Time30 min
- Cook Time1 hr 40 min
- Total Time2 hr 10 min
- Yield4-6 servings
Ingredients
- 1½ lbs venison top round, cut into 1-inch cubes
- 1 pie or sugar pumpkin, peeled, deseeded, and cut into 1-inch cubes
- 2 tablespoons neutral oil or lard
- 4 tablespoons store-bought red curry paste
- 2 (13.5 oz) cans coconut milk, not shaken
- 2 tablespoons fish sauce
- 6 makrut lime leaves, fresh, frozen, or dried
- Fresh Thai basil or cilantro, for garnish
- Jasmine rice, to serve
Preparation
Heat the oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed venison in batches, browning on several sides without overcrowding the pot. Transfer the browned meat to a plate.
Reduce the heat to medium. Spoon 2 tablespoons of the thick coconut cream from the tops of the coconut milk cans into the pot. Add the red curry paste and cook, stirring frequently, for approximately 5 minutes, until the paste becomes fragrant and darkens slightly. If it begins to stick, reduce the heat a notch or two.
Return the venison and any juices to the pot. Pour in the remaining coconut milk, then add the fish sauce and lime leaves. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the curry to a gentle simmer, then reduce the heat to low. Cover and cook for approximately 1 hour, stirring occasionally, until the venison begins to soften.
Stir the cubed pumpkin into the curry, making sure the pieces are mostly submerged in the sauce. Cover and continue simmering for approximately 40 minutes, or until the venison is fork-tender and the pumpkin is cooked through. Stirring will break the pumpkin chunks slightly apart, creating a thicker consistency.
Remove the lime leaves if desired. Ladle the curry into bowls, garnish generously with Thai basil or cilantro, and serve hot. Feel free to serve with rice for a more complete meal. Enjoy!
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