If Pad Thai and Texas Chili had a drunken night and woke up next to each other, this would be their oops baby.
Whenever I’m kind of in a rut and need to shake things up a bit, I typically head over to the Noble Pig. This was the first food/recipe blog I ever followed, cooked from, and just love love loved! Her recipes are always awesome. Always. When I say always, I mean I can tell that if something didn’t work out she doesn’t post it even though I’m sure she’s busy, tired, and took all the pictures already. So I find this little coconut-peanut-chili recipe on there and because of my love affair with all things braised in coconut milk, I had to try it.
Unlike most of my Thai-inspired recipes, this one doesn’t involve any weird ingredients that require a trip to the Asian grocery store (like kaffir lime leaves or galangal). I was gonna use the kaffir lime but opened my little jar of pickled lime leaves and… **GASP**
Mold. Oh well. The pickled leaves aren’t near as good as the fresh ones anyway. Lime zest it is!
We ate this with rice, but it would also be really awesome with the vermicelli or flat rice noodles that you would usually get Pad Thai with. You could also add some fish sauce to the recipe, if you happen to have and like fish sauce.
Peanutty Coconut Stew
- 2lb ground venison
- 1 onion (diced)
- 3 tablespoons chili powder
- 2 teaspoons cayenne pepper (or to taste)
- zest of one lime
- 5 cloves garlic (finely chopped or minced)
- 1 tablespoon oil
- 1 can coconut milk
- 1 can chickpeas
- 1 cup shredded carrots (about 3 carrots)
- 3 stalks celery (diced)
- 3 tablespoons peanut butter
- juice of 1 lime
- chopped fresh basil (for garnish)
- roasted peanuts (for garnish)
- steamed rice or vermicelli noodles (for serving)
- salt and pepper to taste
|Heat the oil over medium-high heat and add the onion, spices and lime zest and salt and pepper to taste. Once the onion is soft, about 5 minutes, add the chopped garlic. Stir for a minute and add the ground venison. Brown the meat, breaking it up as you go, about 5-8 minutes.|
|Add the coconut milk plus one can of water and bring to a boil. Add the rest of the veggies and the chickpeas, bring back to a boil and simmer until the carrots are soft, about 10 minutes. Once cooked and off the heat, add the lime juice. Garnish with chopped fresh basil and peanuts, serve over rice.|
Non-game substitution: Ground beef, turkey or chicken.