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Venison goulash Asian style

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Ingredients for 2 servings:

  • 500 g venison goulash
  • 500 g shallot(s)
  • 6 cm ginger
  • 6 kaffir lime leaves
  • 3 garlic cloves
  • 2 tsp red curry paste
  • 3 tbsp fish sauce
  • 3 chili peppers, e.g. Bird Eyes
  • 400 ml coconut milk
  • 2 tbsp sesame oil
  • 1 tbsp coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

in a pressure cooker

Quarter the shallots. Thinly slice the garlic and chilies. Finely chop the ginger. Heat both oils in a pressure cooker. Brown the meat first, then remove it. Sauté the shallots in the oil until translucent, then add the curry paste and sauté. Add all the other ingredients and the meat to the pot, cover, and pressure cook for 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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