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Thai Pheasant With Red Curry Coconut Milk

Western.Chefs's picture
  Pheasant/Chicken breast 2 Pound, cut into 2 inch pieces
  Peanut oil 1⁄4 Cup (4 tbs)
  Chopped lemon grass 1⁄2 Cup (8 tbs) (Fresh)
  Onion 1 Medium, chopped
  Fresh ginger 2 Tablespoon, julienned
  Chopped basil 2 Tablespoon, chopped
  Minced garlic 2 Tablespoon
  Lime zest 1 Tablespoon
  Chicken stock/Chicken broth 2 Cup (32 tbs)
  Coconut milk 2 Cup (32 tbs)
  Red curry paste 1 Tablespoon
  Fish sauce/Salt to taste 1 Tablespoon
  Sugar To Taste
  Green beans 1 Cup (16 tbs), sliced and snapped in half
  White potatoes 1 Cup (16 tbs), peeled, quartered and sliced

In a large skillet heat the oil and saute the pheasant pieces until golden brown on all sides.
Add the lemon grass, onion, ginger, basil, garlic, and lime.
Saute the mixture for a few minutes and then add the remaining ingredients except the beans and potatoes.
Bring the mixture to a boil.
Reduce the heat to a simmer, and cook for 15 minutes.
Add the beans and potatoes, and simmer until the potatoes are tender.

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Thai Pheasant With Red Curry Coconut Milk Recipe