Easy Thai Red Pheasant Curry

Serves 4
30 minutes
Dinner
Indonesian

Easy Thai Red Pheasant Curry

This delicious Thai Red Pheasant Curry recipe is perfect for dinner parties or a cosy night in. Made with tender pheasant breasts, red curry paste, coconut milk, and a variety of spices, this aromatic curry is bursting with flavour. Serve it with long-grain fluffy rice or vermicelli noodles, and top it off with fresh chilli, coriander, and a wedge of lime. With simple steps and easy-to-find ingredients, this recipe is a must-try for any Thai food lover.

Ingredients

3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tbsp vegetable oil
2 tbsp red curry paste
2 tbsp fish sauce (to taste)
1 tbsp brown sugar (to taste)
2 tbsp peanut butter
2 tins (800ml) coconut milk
20g fresh coriander
4-6 pheasant breasts, cut into bite-sized pieces
1 large white onion, chopped
1 lime, zested and cut into wedges
1 fresh chilli, sliced
30g Peanuts

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

Easy Thai Red Pheasant Curry

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