RECIPE: COCONUT CURRY STEW BY JORDAN CABATIC
Stew season just got even more delicious with this wild twist on the classic Coconut Curry. Stew meat simmers in a curry sauce of coconut milk and venison bone broth combined with tomatoes, golden potatoes, shallots and spices. Mahalo Jordan for this beautiful dish to add to the list of favorites!
- 1 lb stew meat
- 3/4 cup bone broth
- 1 can coconut milk
- 1 Tbsp red curry paste
- 1 1/2 Tbsp fish sauce
- 2 roma tomatoes, sliced into quarters
- 2 shallots, thinly sliced
- 1 cup golden potatoes, cut in halves
- 2-3 cloves garlic, finely minced
- 1 inch piece of ginger, sliced
- 1-2 Thai chili peppers, chopped (remove seeds for less heat)
- 2 Kaffir lime leaves, finely minced
- 1 lime
- Cilantro, chopped
- Salt and Pepper
- Neutral oil
- 1 1/2 Tbsp Fish Sauce
- 1 Tbsp Coconut Sugar
Step 1: Start by rinsing venison stew meat and pat dry. Season with salt and pepper and let the meat come to room temperature while preparing other ingredients.
Step 2: Next, heat large cast iron pan on medium/high heat. When the pan is hot, add a generous drizzle of oil. Place venison stew meat in the pan and cook until the meat browns, stirring occasionally (about 3-4 minutes).
Step 3: If needed, drizzle more oil and adjust heat to medium. Then add shallots, kaffir lime leaves, and garlic and ginger. Allow cooking for about 2-3 minutes while continuously stirring.
Step 4: Next add red curry paste, tomatoes, Thai chili peppers, and fish sauce. Stir until curry paste is fully mixed in.
Step 5: Pour in venison bone broth, coconut milk, and coconut sugar. Stir and bring to a gentle simmer. Then adjust heat to low and allow to cook for 40 minutes, until meat is tender, ensuring to check on it often and give it a quick stir.
Step 6: Add golden potatoes and let cook for another 15-20 minutes, or until potatoes are fork-tender. Season with extra fish sauce or salt to your liking.
Step 7: Squeeze fresh lime juice and garnish with cilantro. Serve alongside rice. Enjoy!
* Note: Feel free to add any preferred vegetables (e.g., bell peppers, carrots, peas, etc.)