This is fast to make (because I have included a couple of great cheats!) but tastes great. Also, sooooo much more economical than an Indian takeaway…especially as the pheasant breasts are usually on offer (i.e. given free) from neighbours and friends who shoot. Another one of the benefits of living in the country if you ask me…
Pheasant Thai Curry (easy peasy)
INGREDIENTS Serves 4
4 Pheasant breasts, sliced lengthways
1 onion, chopped
½ tin Full Fat Coconut Milk (don’t be tempted to use low fat version, it isn’t worth the calorie saving)
1 knob Fresh ginger, grated
4 cloves garlic
Half bunch fresh coriander
Microwaveable rice (3 packs)
Pot of pre-made Thai curry paste
How to prepare
Fry the onion with the garlic and grated ginger in a drizzle of olive or sunflower oil until soft. Add the pheasant breast strips.
Once coloured, stir in the curry paste and cook out for a minute or two, then pour in the coconut milk.
Cook for a few more minutes so that the pheasant is fully cooked, then cover and keep warm.
Microwave the rice (3 packs together usually takes 6 mins on full)
Season your curry and sprinkle with chopped coriander. Serve with the cooked rice.