Venison Phad Cha Recipe

Posted on: December 4 2012


We are delighted to be now using organic venison from Belmont Organic Farm which is located close to the village of Milltown in North Co. Galway. The farm is run and managed by Tomás Tierney who has been farming Ireland’s native Red Deer for the last 16 years. To learn more about Belmont Organic Farm and get Venison delivered directly to your door, click here!

They are passionate about venison and even more passionate about their organic ethos.

We love the product. It is really tender and tastes delicious. Tao has come up with this recipe for you to try at home. We hope you enjoy it.

Venison Phad Cha

For 4 people


400g Venison fillet or saddle sliced

4dspn cooking oil

4 cloves garlic crush

4 bird eyes chilli chopped

2 bunches(10g) Thai sweet basil

50g mixed peppers, sliced

2 bunches fresh peppercorns

1 chilli sliced

3 kaffir lime leaves

20g galangal sliced

10g galangel roots, finely sliced

2 Thai aubergines round, cut in 6

20g Thai aubergine peas

2dspn fish sauce

1dspn oyster sauce

1/4tspn sugar

50ml chicken stock or water

50g babycorn halved, par boil

Cooking Method:

1. Bring the wok to medium heat and add oil, garlic and bird eyes chilli. Stir until there is a good aroma.

2. Add galangal, galangel roots, kaffir lime leaves and fresh peppercorn. Stir for 30 seconds.

3. Add venison and cook for a minute.

4. Add babycorn, peppers, Thai aubergines and chilli.

5. Season with fish sauce, oyster sauce, sugar.

6. Finally, add chicken stock or water, pouring it around the edge of the wok to gather all the lovely flavours. Stir for one minute only.

7. Add the sweet basil and serve with Thai jasmine rice.

Sannok! [Enjoy!]