Fiery Venison Curry with Avocado and Coconut Milk
What Started it all:
Venison, Avocado, coconut milk, oven
<em>Heat the oven to 375°F</em>
Ingredients
- 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
Instructions
- Heat the oven to 375°F
- In a large oven-safe skillet, heat the vegetable oil over medium-high heat.
- Add the chopped onion, minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté until the onions are soft and translucent.
- Add the venison pieces to the skillet and brown them on all sides.
- Stir in the ground coriander, ground cumin, and turmeric, and season with salt to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Once simmering, cover the skillet and transfer it to the preheated oven. Cook for 1 hour, or until the venison is tender.
- Remove the skillet from the oven and stir in the diced avocado.
- Garnish with fresh cilantro before serving.