Ingredients

• 300g/10½oz tender venison fillet
• 1 tbsp Shaoxing rice wine
• 2 tbsp cornflour
• 1 tbsp fish sauce
• pinch sea salt
• pinch ground black pepper
• pinch caster sugar
• 1 tbsp vegetable oil
• 1 lime
• juice only
• 3 garlic cloves
• peeled
• 8 Thai shallots
• 2 small red or yellow chillies
• seeds removed
• roughly chopped
• 4 cayenne chillies
• seeds removed
• roughly chopped
• 2.5 cm/1in piece galangal
• peeled and roughly chopped (or shop-bought paste is fine)
• 1 cm/½in piece fresh turmeric
• 1 stick lemongrass
• outer leaves removed
• bruised
• finely sliced
• 2 tbsp palm sugar
• 1 tbsp shrimp paste
• pinch sea salt
• ¼ tsp white pepper
• 2 tbsp vegetable oil
• 2 medium purple aubergines
• cut into 2cm/¾ in
• 500ml/18fl oz chicken stock
• 2 kaffir lime leaves
• spine removed
• shredded
• 1 tbsp fish sauce
• 400ml/14fl oz tin coconut milk
• 200g/7oz French beans
• washed
• sliced into 1 cm/½in slices
• 200ml/7fl oz water
• 350ml/12fl oz chicken stock
• 300g/10½oz Thai jasmine rice
• washed well
• 1 stick lemongrass
• bruised and sliced
• 1 kaffir lime leaf
• 1–2 small baby Thai shallots
• peeled and finely sliced into rings
• 1 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp palm sugar
• 400g/14oz chillies
• 5 garlic cloves
• finely chopped
• 50g/1¾oz piece fresh root ginger
• peeled and finely grated
• 2 stalks lemongrass
• outer husk removed
• bruised and finely sliced
• 100ml/3½fl oz rice vinegar
• 5 tsp caster sugar
• 3 large pinches salt
• 1 tbsp finely grated lime zest
• micro coriander leaves
• crispy fried shallots (optional)
• 1 fresh banana leaf
• 1 fresh bamboo leaf
• lime wedges

Directions

• To make the pickled Thai shallots
• peel and slice the shallot and add to a bowl. Add the fish sauce
• lime juice and palm sugar
• cover with cling film and leave in the fridge.
• If making the sabal oelek
• blend the garlic
• ginger
• chilli and lemongrass and vinegar in a food processor or pestle and mortar until a paste forms.
• Tip the paste into a wok with the vinegar and bring to the boil. Add the sugar and stir until dissolved. Season with salt and lime zest. Spoon oil
• blast chill and then place in jars.
• To make the jungle curry paste
• place all the ingredients in a food procesor and blend to a rough paste.
• To make the curry
• heat a wok over a high heat. Add the vegetable oil
• all the curry paste and cook until you have a dry paste. Add the aubergines and fry for a few minutes
• coating the aubergines well with the paste. Add the lime leaves
• fish sauce and chicken stock and bring to the boil.
• Add the coconut milk and reduce to a simmer for 20 minutes
• until the aubergines are very soft and the curry becomes thick. Add the French beans for the last 3 minutes of the cooking time.
• Slice the venison into ½cm slices
• season with salt and pepper and dust with cornflour.
• Heat a wok over a high heat and add the vegetable oil. Add the venison strips and sear for 10–15 seconds on one side
• before flipping to sear on the other side.
• Pour in the Shaosing rice wine to deglaze the pan and season with fish sauce mixed with sugar and lime juice.
• Method for the lemongrass and lime leaf infused jasmine rice ??
• Serve the venison with the aubergine jungle curry and with a side of lemongrass and lime infused rice
• sambal oelek and pickled Thai baby shallots
• lime wedge
• micro coriander and crispy fried shallots
• if using.