Heat peanut oil in a frying pan or wok over medium heat. Add garlic, chili, lemongrass and makrut leaves. When fragrant add venison mince and cook for 7-8 minutes, stirring often to break up the mince with a wooden spatula.
When the venison is cooked, add brown sugar, salt, fish sauce and lime juice. Cook for 1-2 minutes stirring, then fold in the red onion and coriander. Mix thoroughly.
Combine all dressing ingredients.
Arrange green salad ingredients in individual bowls, top venison larb drizzled with the dressing.
