Easy Thai Red Pheasant Curry

Easy Thai Red Pheasant Curry

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



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.

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  • 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


  • 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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