- 2 cups brown rice
- 500 g First Light stir-fry venison strips
- 3 tbs red curry paste
- 400 ml can coconut cream
- 500 g frozen stir fry vegetable mix
- 100 g bean sprouts
- 2 tbs oil
- 1 tsp salt
- 1/2 tsp black pepper
Cook the brown rice according to package instructions. Reserve.
Heat 2 tbs oil in a hot frying pan. Add the venison strips and stir in red curry paste, arranging venison in a single layer to cook evenly. Fry for 5 minutes on medium high heat, turning to sear on all sides. Add the coconut cream and stir to combine, scraping the pan to incorporate the red curry paste. Season to taste with salt and pepper.
Turn heat to simmer and stir in the frozen stir fry vegetable mix. Cover with lid and simmer for 5 minutes until vegetables are cooked. Remove lid and simmer for a further 5 minutes to reduce the sauce.
Serve on brown rice with bean sprouts on the side or sprinkled on top.