Coconut Game & Wild Mushroom Curry Recipe | Abel & Cole

Coconut Game & Wild Mushroom Curry

Cooking time
Serves4-6 people
Gluten-free diets
Coconut Game & Wild Mushroom Curry

Game is on (the menu) tonight as our wild mix of venison, pheasant and partridge is simmered in a fragrant Thai-inspired coconut curry sauce. Freshly foraged wild mushrooms and a coconut rice on the side make this a dinner party worthy feast.


  • 1 onion
  • 4 garlic cloves
  • A thumb of ginger
  • A thumb of turmeric
  • 1-2 chillies
  • 30g bunch coriander
  • 1 tbsp garam masala
  • Sea salt
  • 2-3 tbsp coconut oil
  • 2 x 500g game pie mix
  • 400ml coconut milk
  • 200ml beef broth
  • 20 black peppercorns
  • 10 cardamom pods
  • 1 cinnamon stick
  • 1 tbsp fennel seeds
  • 500g cherry tomatoes
  • 300g mixed wild mushrooms
  • 100g baby leaf spinach
  • 1 onion
  • 1 garlic clove
  • 1 lemon
  • 2 tbsp black mustard seeds
  • 75g desicated coconut
  • 300g white basmati rice
  • 1 cinnamon stick
  • 8 cardamom pods
  • 600ml boiling water
  • Sea salt
  • 2 limes
  • 15g coriander
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1. Peel and roughly chop the onion. Peel the garlic cloves thinly slice. Peel the ginger and turmeric with a teaspoon and chop. Slice the chilli. Roughly chop the coriander. Place all these ingredients into a food processor. Add the garam masala, a large pinch of salt and 1 tbsp melted coconut oil. Whizz together till you have a smooth paste.
2. Place a large pan on the heat for a few mins. Add 1 tbsp coconut oil and half of the game pie mix. Fry, stirring every now and then for 8-10 mins till the meat is browned on all sides. Lift out of the pan with a slotted spoon into a bowl. Repeat with the other half of game pie mix, adding another 1 tbsp oil if you need to.
3. Put all the browned game back into the pan and place back on the heat. Pour in the green curry paste and stir to coat the game. Cook, stirring regularly for 5 mins.
4. Pour in the coconut milk and beef broth. Drop in the peppercorns, cardamom pods, cinnamon stick, fennel seeds and cherry tomatoes. Stir. Pop on a lid and simmer on a gentle heat for 1 hour, stirring every now and then.
5. When the curry has cooked for 30 mins, prepare your rice. Peel and finely chop the onion. Peel and crush the garlic. Using a vegetable peeler, peel the zest from the lemon making sure there is as little of the bitter white pith on it as possible. Place a large pan on the heat for a few mins then add in 1 tbsp coconut oil. Add the onion and cook for 5 mins till softened. Add the garlic, black mustard seeds and coconut and fry for 2 mins.
6. Whilst the onion is cooking, tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip the rice into the pan with the cooked onion and garlic. Drop in the cinnamon stick, cardamom and lemon peel. Pour in 600ml boiling water. Add a pinch of salt, pop a lid on the pan and bring it to the boil. Once it’s boiling, turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and leave the rice in it, with the lid on, for 5 mins to steam and finish cooking.
7. When the rice is simmering, cut any large mushrooms in half. Place a large frying pan on the heat for a few mins then and add 1 tbsp oil. Add the mushrooms and fry for 5-6 mins till the mushrooms have softened and are golden.
8. Zest and juice the limes. Finely chop the coriander stalks and roughly chop the coriander leaves, keeping them separate.
9. When the curry has cooked for 1 hour add the coriander stalks and the lime zest and juice. Stir then taste, adding more seasoning as necessary. Add the baby leaf spinach and mushrooms and stir to wilt the spinach.
10. Serve the curry with a good spoonful of coconut rice and coriander leaves to garnish.
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