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Thai Elk Red Curry

Thai Red Curry is a fun, exotic recipe that works well with many different proteins. Serve with steamed rice for a delicious meal.

Servings: 4

Thai Elk Red Curry


  • 2 tablespoons coconut oil or vegetable oil

  • 1 small onion, sliced root to tip 

  • 1 clove garlic, minced

  • A 2-inch piece of ginger, finely grated

  • 1 to 6 Thai chiles, chopped

  • 1 red bell pepper, diced

  • 1 pint coconut milk

  • 3 to 5 tablespoons red curry paste

  • 2 tablespoons fish sauce

  • 1 pound Highland Farm Elk Steak, sliced thin

  • 1/4 cup roasted peanuts (optional)

  • 1/2 cup chopped cilantro or Thai basil


1. Heat the oil in a wok or large pan over medium-high heat. Sauté the onion for 2 minutes, then add the garlic, hot chiles and ginger. Cook another minute or two.

2. Pour in the coconut milk, then add the fish sauce and curry paste. Stir well. Bring to a simmer and add the bell pepper. Simmer 10 minutes.

3. Stir in the thinly sliced elk and peanuts, and let this cook until the meat is done, maybe 5 more minutes. Mix in the chopped herbs and serve with jasmine rice.

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