Bison Curry

The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉

bison curry in a white bowl with white rice


  • 1 – pound Wild Idea Premium Ground Buffalo
  • 2 – tablespoons olive oil
  • 3 – tablespoons red curry paste
  • 3 – tablespoons water
  • 1 – onion, chopped
  • 5 – mini red peppers, sliced
  • 2 – tablespoons fish sauce
  • 1 – can coconut milk
  • ½ - cup cilantro, chopped
  • 2 – slices fresh ginger (or a pinch of ginger)
  • 2 – teaspoons lemongrass paste
  • chopped peanuts
  • cilantro and/or fresh basil, chopped
  • Jasmine or Basmati rice 


    1. In a heavy skillet or wok, over medium high heat add oil and crumble in the Ground Buffalo meat. Push around the pan occasionally to brown.
    2. Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
    3. Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
    4. Add the sliced red peppers and stir to incorporate.
    5. Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
    6. Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
    7. To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.

    Photo Credit: Jill O'Brien

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      • Thank you Heather!

        Hi Bob. I used organic sweet mini peppers, but adding a few (or to your liking) Thai red peppers would add some nice heat. I will give that a try myself next time. Otherwise – I sprinkle on a little chili flake. :)

        jill obrien
      • Jill – Terrific dish, terrific flavor, but how can you go wrong with buffalo and coconut milk? Question: the ingredients list does not specify the kind of red mini-pepper. I used the only red pepper -sweet bell – I had on hand, but it left the dish lacking the kind of fire I’m accustomed to in Thai cooking. Do you have in mind the Thai red pepper? That’s what I think I’ll try next time (this Sunday).

        Bob Hiatt
      • I have to say, I’m hooked. Not only was this meal uhh-mazing, but it was pretty simple to make. Will for sure be throwing this meal of awesomeness together many more times – shall we say, “staple meal”? Yes, indeed! Thanks Jill, your recipes have brought many delicious meals to the family table – you’re my favorite go-to chef. All my love… H.B.

        Heather W.

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