Easy Thai Red Pheasant Curry

Let’s Dive In!

Stage 1 - Cook the base

Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion, garlic, and ginger, frying for 2 minutes until fragrant. Stir in the red curry paste and cook for a further 30 seconds, stirring constantly to release the flavours.

• 1 tbsp vegetable oil
• 1 large white onion
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 tbsp red curry paste

Stage 2 - Simmer down

Pour in the coconut milk and bring to a gentle boil. Reduce the heat to a simmer, stirring occasionally, and wait for the oil to rise to the surface. Add the pheasant pieces and lime zest, then cook over low-medium heat for 20 minutes until the pheasant is tender. Best to start cooking the rice for your dish. 

• 2 tins (800ml) coconut milk
• 4-6 pheasant breasts, cut into pieces
• 1 lime, zested

Stage 3 - Add the Seasoning & Finish

Stir in the fish sauce, brown sugar, and peanut butter. Let it simmer for 5 more minutes to allow the flavours to meld together. Taste and adjust the seasoning—add more fish sauce for saltiness, brown sugar for sweetness, or chilli for heat.

• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp peanut butter

Stage 5 - Serve & Garnish

Ladle the Thai red pheasant curry over the steamed rice. Garnish with fresh coriander, sliced chilli, crushed peanuts and a wedge of lime. 

• 20g fresh coriander
• 1 fresh chilli, sliced
• Lime wedges
• 30g Peanuts