Fiery Venison Curry with Avocado and Coconut Milk

Fiery Venison Curry with Avocado and Coconut Milk
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What Started it all:
Venison, Avocado, coconut milk, oven


  • 1 pound venison, cut into bite-sized pieces
  • 1 ripe avocado, diced
  • 1 can coconut milk
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Salt to taste
  • Fresh cilantro for garnish


  1. Heat the oven to 375°F
  2. In a large oven-safe skillet, heat the vegetable oil over medium-high heat.
  3. Add the chopped onion, minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté until the onions are soft and translucent.
  4. Add the venison pieces to the skillet and brown them on all sides.
  5. Stir in the ground coriander, ground cumin, and turmeric, and season with salt to taste.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Once simmering, cover the skillet and transfer it to the preheated oven. Cook for 1 hour, or until the venison is tender.
  8. Remove the skillet from the oven and stir in the diced avocado.
  9. Garnish with fresh cilantro before serving.

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