Thai green curry with venison

Method

Heat the oil in a large sauté pan until smoking and add the sliced onion and red pepper. Cook over a high heat until the onions are just beginning to catch and go brown around the edges. Stir in the curry paste, cook for one minute, then pour in the coconut milk, stock and lime leaves or rind. Bring to the boil then turn down the heat and simmer gently for ten minutes.

Add the broccoli and simmer for five minutes, then add the mange tout and courgettes and simmer for a further five minutes or until the vegetables are tender and the sauce very slightly thickened.

Drop the sliced venison into the curry and simmer for 2-3 minutes.
Serve the curry in warmed deep soup bowls with boiled Thai Jasmine rice