Thai Pheasant With Red Curry Coconut Milk
|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|
|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.