Citrus Curry Elk with Sweet Potatoes and Coconut
Try this elk curry with toasted coconut — tender elk simmered with curry, sweet potatoes, and coconut milk, finished with toasted coconut and basil over rice.
Ingredients
- 1 1/2 lbs elk roast, cut into 1-inch peices
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium white onion, chopped
- 1 orange bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups white sweet potatoes, peeled and cubed
- 3 tbsp yellow curry powder
- 1 tbsp cumin powder
- 1 tbsp sugar
- 1 tsp kosher salt
- 3 cups light coconut milk
- 1/2 cup water
- 1 cup unsweetened coconut flakes
- fresh basil, for garnish
- 4 cups cooked white or brown rice
Instructions
- Heat a non-stick skillet over low heat and add the unsweetened coconut flakes. Stir frequently until lightly browned (about 1 minute). Remove and set aside.
- Lightly season elk cubes with salt. Heat olive oil in a large pot over medium heat. Add the elk and brown on all sides, working in batches if needed. Remove and set aside.
- Melt butter in the same pot. Add onions, bell pepper, and garlic, and sauté until softened (about 10 minutes).
- Stir in yellow curry powder, cumin, sugar, and salt. Add water and coconut milk, and bring to a boil.
- Return the elk to the pot and add sweet potatoes. Reduce heat to low, cover, and simmer, stirring occasionally, for 1–2 hours or until the elk is fork-tender.
- Spoon the curry over steamed rice, then top with toasted coconut flakes and fresh basil. Enjoy!
Video
Notes
- Choose the Right Cut: A lean elk roast works best for this curry. Shoulder or leg cuts are ideal because they stay tender during slow simmering.
- Marinate for Extra Flavor: Even a short 30-minute marinade in a bit of coconut milk, curry powder, and garlic can make the elk more flavorful and tender.
- Cook Low and Slow: Elk is very lean—cooking over low heat ensures it stays juicy. Check occasionally and add a splash of water or coconut milk if needed.
- Toast Coconut Carefully: Coconut can burn quickly. Keep the heat low and stir constantly until golden for a sweet, nutty flavor.
- Batch Browning: Avoid overcrowding the pot when browning elk cubes—this ensures proper caramelization and better flavor.
- Serving Suggestion: This curry is fantastic over white or brown rice, quinoa, or even cauliflower rice for a lighter option.