Venison rendang curry

25 mins

2-3

Easy

• 1x Field & Flower Simple Dinners Venison
• 1 tbsp vegetable oil
• 1 red onion, finely sliced
• 1 small aubergine, cut into 1cm chunks
• 3 tbsp rendang curry paste from a jar
• 250ml light coconut milk
• 1 tsp soft light brown sugar
• 2 tsp tamari
• 150g green beans, trimmed
• 1 red chilli, finely sliced
• 10g fresh coriander, roughly chopped
• Basmati rice to serve

1. Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened. Add the curry paste and fry, uncovered, for 3 mins.

2. Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer.

3. Add in your Simple Dinners Venison and cook for 10 mins until the sauce has slightly thickened and the meat has heated through.

4. Meanwhile, boil the beans for 6-8 mins until tender and drain. Serve over basmati rice with the beans. Scatter over the chilli and coriander