600gramsLean venison haunch or loin meat, trimmed of sinew or gristle
2tbspFish sauce
apinch ofWhite sugar
For the curry paste
25gramsLong dried chillies, deseeded, cut into pieces and soaked in water for 15 mins then drained
10Dry birds eye chillies, seeds left in, soaked in water for 15 minutes and drained
2tbspGrachai root, peeled and chopped (optional)
3tbspSliced lemongrass
2tbspGalangal, peeled and sliced
3tbspSliced shallots
3tbspChopped garlic
2 - 3Coriander roots, or a large handful of ground coriander stems
1tbspGapi (Thai shrimp paste)
1/2tspKaffir lime zest (optional)
1tspBlack peppercorns
1/2tspSea salt
For the curry
850mlChicken stock
4tbspPlain oil (sunflower or similar)
4tbspFish sauce
Palm sugar or golden caster sugar, a tiny pinch
1largeGreen banana or plaintain, pre boiled (see below)
2tbspPicked pea aubergines
2 - 3Thai bird eye chillies, bruised
2Thai 'apple' aubergines, sliced into bite sized wedges
Thai long beans or fine green beans, a small handful
2tbspPeeled grachai, sliced into thin long strips
Picked Thai holy basil leaves or Thai sweet basil leaves, a small handful
5 - 6Kaffir lime leaves, fresh or frozen
4 - 5stalks ofFresh green peppercorns (optional)
Instructions
To make the paste
Use a heavy pestle and mortar and add the sea salt, drained dried chillies and pound until smooth, now add the rest of the ingredients one by one, pounding until smooth before adding the next
Once complete set aside for later (this stage can be done up to 2 days in advance)
Method
Now grill the venison: rub the meat with the fish sauce and sugar and charcoal grill (or use a griddle pan) until nicely coloured and medium rare (about 4-6 minutes on each side, depending on thickness of your cut)
Allow to rest for 5 minutes then slice into bite sized pieces and set aside
For the green banana, peel and slice into bite sized pieces and place in a pot of salted cold water
Once the once beings to simmer, turn off the heat and set aside for 5 minutes
The bananas should be cooked but still with a slight bite
Drain and set aside
To make the curry: add the oil to a pan place on a medium heat and gently fry the curry paste for 5 minutes, stirring to avoid sticking
Add the chicken stock, fish sauce and pinch of sugar then the pea aubergines and kaffir lime leaves, simmer for 3 minutes before adding the apple aubergines, boiled green banana, bruised bird's eye chillies and fresh green peppercorns (if using)
Simmer for 3-4 more minutes before adding the sliced venison, grachai and basil
Turn off the heat, taste to check the seasoning (add a touch more fish sauce if needed) and serve
Serve with jasmine rice and as part of a shared Thai meal