Having won Best Thai in the I Love FOOD Awards 2012, Red Spice Road shares their signature recipes.


  • 1 venison shank

  • 6 roasted baby onions

  • 5 small kipfler potatoes, peeled, boiled and halved

  • To cook the Venison shank

  • 50 ml fish sauce

  • 1 litre chicken or beef stock

  • For the Curry:

  • 250ml coconut cream

  • 3 ½ tablespoons red curry paste (see below)

  • 100gr palm sugar, grated

  • 75ml fish sauce

  • 3cm piece lemongrass, white part only, finely chopped

  • 3 kaffir lime leaves, finely sliced

  • 2 large red chillies, sliced

  • 1 large pinch thai basil leaves

  • Red Curry Paste (if you are making your own):

  • 3 star anise

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • ½ teaspoon white peppercorns

  • 12 long red chillies, soaked, seeded and chopped

  • 5 garlic cloves, peeled and chopped

  • 5 coriander roots, chopped

  • 1 4cm piece of galangal, grated

  • 1 lemongrass stalk, white part only chopped

  • 2 teaspoons shrimp paste, roasted

  • 5 shallots, peeled and chopped

  • 6 kaffir lime leaves shredded

  • To garnish

  • 1 large pinch coriander leaves

  • 2 kaffir lime leaves, finely sliced

  • ½ Lebanese cucumber, peeled and shredded

  • 1 chilli, seeded and sliced finely


  • 1.

    In a wok heat a little oil and seal the shank. Place the shank in a heavy based saucepan, add the fish sauce and the stock, bring to the boil then cover with baking paper and foil. Place the saucepan in the oven and cook on medium heat for 4 hours checking occasionally that it hasn’t reduced too much, if it has top up with a little water.

  • 2.

    When cooked remove the shank from the saucepan and set aside. Keep about 300ml of the cooking liquid

  • For the Curry Paste::

  • 1.

    In a wok or a saucepan dry fry the star anise, coriander seeds, cumin seeds and peppercorns.

  • 2.

    Grind the spices in to a fine powder. Place all the ingredients into a food processor or a bar

  • 3.

    Blender and blend until smooth then stir in the spice mix.

  • For the Curry Paste::

  • 1.

    Heat the coconut cream in a heavy based saucepan until it starts to split add the curry paste and cook while stirring for 3 minutes. Add the reserved cooking liquid, fish sauce, palm sugar, lemongrass and kaffir lime, bring to the boil.

  • 2.

    Add the venison shank and cook until the shank is heated through. Add the kipflers, baby onions, red chillies and Thai basil stir through gently.

  • 3.

    Remove the shank and place it in a serving bowl. Spoon over the curry, garnish with cucumber,

  • 4.

    Coriander, chilli and kaffir lime.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 284kj
  • Fat Total 9g
  • Saturated Fat 7g
  • Protein 11g
  • Carbohydrate 41g
  • Sugar 15g
  • Sodium 1159mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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