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May 19, 2020


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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 Ground Buffalo Meat
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 


  • 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.
  • Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
  • Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
  • Add the sliced red peppers and stir to incorporate.
  • Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
  • Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
  • 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.


Heather W.

May 20, 2020

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.

Bob Hiatt

May 27, 2020

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).

jill obrien

May 29, 2020

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. :)

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