Preparation Method First make the yellow curry sauce: heat the oil and add half of the curry paste, sugar, garlic and ginger ans stir over a medium heat for 5 minutes. Add the lemon grass, lime (or bay) leaves and coconut cream and bring to a gentle simmer, then add the chicken stock to taste. Add more curry paste is wished. Allow to simmer for 5 minutes. Remove from the heat,puree it and pass it through a sieve. Add the chopped herbs and reserve.
Cook the jasmin rice and keep warm.
Fry the venison cubes to caramelise all sides of the meat. It is important not to overcook the venison or it will toughen, so make the pan very hot and brown the meat quickly, leaving it rare; it completes it’s cooking as the sauce warms through. Reduce the heat a little, then add the yellow curry sauce and heat through quickly, but without boiling it. Adjust the seasoning and serve. The meat should still be rosy pink and moist inside.