I’ll be the first to admit that, although I am a tried and true Alaskan, caribou has never been my favorite meat. I always grab for moose in the freezer when cooking, but have found that once the moose runs low I am faced with at least a few packages of caribou meat just begging to be used. Well, I have some good news for those of you in the same boat! Give the caribou a chance on this recipe and I guarantee you’ll not only be licking your bowl, you’ll be going back for seconds and thirds. It’s just that good 🙂 Give it a try and let me know what you think! And, of course, if you don’t have caribou you can substitute moose or beef.
- 2 tablespoons coconut oil, divided
- 2-3 lbs caribou stew meat or roast cube into 1 inch cubes
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 (13.5-ounce) can full-fat coconut milk
- 1/3 cup tomato paste
- 4 T curry powder
- 2 tablespoons fish sauce
- 2 teaspoons fresh lime juice
- 2 teaspoons sea salt
- 2 cups broccoli florets
- 2 cups julienned carrots
- 1 green pepper, diced
- fresh cilantro, for garnish
- Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Brown the meat evenly on all sides. I browned half of the meat at a time so the pan didn’t get overloaded. Transfer meat directly to the slow cooker.
- Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion and garlic over medium high heat for 5 minutes. Add ginger powder during the last minute of cooking.
- Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
- Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the caribou in the slow cooker.
- Cook on high for 4 hours or low for 8 hours. Add the broccoli, carrots, and green pepper during the last 30 minutes if cooking on high, or the last hour if cooking on low.