Easy Thai Red Pheasant Curry
4
servings30
minutesThis 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.
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Ingredients
- Curry
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 Coconut milk (800ml)
20 g Coriander
4 Pheasant breast(s), cut into bite-sized pieces
1 Large white onion
1 Lime, zested and cut into wedges
1 Chilli
- Rice
300 g Long grain rice
Salt, to taste
Directions
- Curry
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic and ginger and fry for 2 minutes until fragrant.
- Add the red curry paste and cook for a few seconds, stirring constantly.
- Pour in the coconut milk and bring to a boil. Reduce the heat to a simmer and stir occasionally, waiting for the oil to rise to the surface.
- Add the pheasant pieces and lime zest. Simmer over low-medium heat for 15-20 minutes or until the pheasant is cooked through.
- Add the fish sauce, brown sugar, and peanut butter, stirring well. Cook for an additional 5 minutes to let the flavours meld together.
- Taste the curry and adjust the seasoning as needed. Add more fish sauce for saltiness, brown sugar for sweetness, or chilli for spiciness.
- Serve the curry with long-grain fluffy rice. Top with fresh chilli, coriander, and a wedge of lime to garnish. Optional: serve with steamed vegetables or a fresh salad on the side.
- Rice
- Rinse the rice under cold running water until the water runs clear.
- Bring to a boil over high heat.
- Reduce the heat to low, cover the pan, and simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let it sit, covered, for 5-10 minutes to allow the rice to absorb any remaining liquid and become fluffier.
- Fluff the rice with a fork and serve.
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