3 tbsp sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved, seeded and sliced
4 tbsp Thai green curry paste
2 coconut milk, cans, 400ml
400ml vegetable stock, or water
3 kaffir lime leaves
175g small broccoli florets
75g mange tout
2 Courgettes, sliced
2 tbsp chopped coriander
1 pinch salt and fresh ground black pepper
350g venison fillets, thinly sliced
Heat oil in large sauté pan until smoking and add sliced onion and red pepper. Cook over high heat until onions just beginning to go brown around edges. Stir in curry paste, cook for 1 minute, pour in coconut milk, stock, lime leaves or rind. Bring to the boil then turn down heat and simmer gently for 10 minutes.
Add broccoli and simmer for 5 minutes, add mange tout and courgettes and simmer for further 5 minutes. Drop sliced venison into curry and simmer for 2-3 minutes. Serve.
