Slow Cooker Coconut Venison Curry
Yield: 4 servings
Total Time: 6h 40m (LOW) or 3h 40m (HIGH)
Slow cooking, leveled up!
Accompaniment: Naan
FOR THE CURRY
- 1 lb. ground venison*
- 1 tbsp sunflower oil
- 1 white onion, large dice
- 2 Anaheim peppers, deseeded and large dice
- 1 red bell pepper, large dice
- 3 russet potatoes, large dice
- 3 large cloves of garlic, finely chopped
- 1 tsp fresh ginger, grated, packed
- 1 cup frozen peas
- 1 (14.5 oz) can fire-roasted diced tomatoes, with juice
- 1 cup beef stock
- 1 (14 oz) can full-fat coconut milk**
- ⅓ cup water
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 1 tbsp dark brown sugar, packed
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tsp salt
- ½ tsp turmeric
- ½ tsp fennel seed, crushed
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
FOR the cornstarch slurry
- 3 tbsp cornstarch
- 4 tbsp water
FOR SERVING
- Naan
- lime wedges
- fresh parsley, chopped
*Note: Ground venison can be substituted with lean ground beef
**Note: Add the coconut milk in the last 30 mins to prevent separation and to preserve creaminess.
Instructions
Step 1: Gather all of the ingredients.
Step 2: Heat the sunflower oil in a large skillet over MEDIUM-HIGH heat for 4 mins. Add the ground venison and cook, while breaking up, until cooked through. About 6 mins.
Step 3: Reduce the heat to MEDIUM and add the onions, bell peppers, Anaheim peppers, salt, and ground black pepper to the skillet.
Step 4: Cook, stirring every 2 mins, until softened and starting to brown. About 12 mins.
Step 5: Add the curry powder, turmeric, crushed fennel, and crushed red pepper flakes to the skillet.
Step 6: Cook, stirring frequently to avoid burning, until fragrant and toasted. About 2-3 mins.
Step 7: Add the ginger and garlic to the skillet.
Step 8: Cook, stirring frequently, until fragrant. About 1-2 mins.
Step 9: Add the tomato paste and cook, stirring frequently, until fully incorporated. About 2 mins.
Step 10: Add ⅓ cup water to the skillet.
Step 11: Scrape up the brown bits from the bottom of the pan then take off the heat.
Step 12: Add the diced tomatoes (with juice), beef stock, dark brown sugar, Worcestershire, soy sauce, and white wine vinegar to the skillet.
Step 13: Stir thoroughly to combine then add the skillet contents to the slow cooker.
Step 14: Add the diced potatoes and stir thoroughly to combine.
Cover and cook on LOW for 5 hrs 30 mins or on HIGH for 2 hrs 30 mins.
Step 15: Turn the slow cooker heat to HIGH (if not already set to that) then add the coconut milk and stir thoroughly to combine.
Step 16: Add the frozen peas.
Step 17: Add the cornstarch slurry to the slow cooker then stir thoroughly to combine.
Step 18: Set the lid ajar to allow steam to escape then continue cooking for 30 mins.
Step 19: Turn the slow cooker to WARM, cover, and let rest for 15 mins. Season with salt to taste (I used 1 ½ tsp salt), then serve with lime wedges, freshly chopped parsley, and warmed Naan.