From the Recipe Book: Cooking Big Game
1 pound venison, cubed
2 tablespoons peanut oil
1 1/2 fresh ginger, minced
1 tablespoon red curry paste
1 tablespoon brown sugar
1 can coconut milk
1/2 cup fresh basil, chopped
In a large skillet, heat peanut oil on medium heat. Add ginger and saute one minute. Add red curry paste and brown sugar, saute until bubbly. Add meat to curry mixture and brown. Reduce heat and add coconut milk Simmer 45 minutes or until meat is tender. Remove from heat, add basil and serve over rice.
