Easy Thai Red Pheasant Curry
In 30 minutes!

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Easy Thai Red Pheasant Curry

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Adjust Servings:
1 tbsp Garlic You can also use garlic paste in
1 tbsp Ginger You can also use ginger paste
2 tins [800ml] Coconut Milk
1 tbsp Brown Sugar honey can also work
6/7 breasts [diced] Pheasant locally sourced and within season
1 [juiced] Lime
1 red [deseeded & sliced] Chilli
4 tbsp Fish Sauce
30g [chopped] Coriander Use the stalks in the curry and leaves for the topping
5 tbsp good quality Thai Red Curry Paste Click to learn how to make your own paste!

Nutritional information


      £2.15 per portion

      • 30 minutes
      • Serves 4
      • Easy




      Easy Thai Red Pheasant Curry

      Making your own Thai paste will provide more flavour but for my easy Thai red pheasant curry, we are going to buy a good quality jar!

      Most Thai Red Curry Pastes will contain a blend of red chillies, lemongrass, garlic and ginger and fish sauce.

      If you have an extra 10 minutes, try making your own Thai red curry paste!

      Pheasant curry with coconut milk will also offer a creamier texture and richer flavour.

      In 30 minutes, you will be indulging in a super simple Thai pheasant curry!

      If you cannot get hold of any local pheasant breast, you can replace it with chicken or butternut squash.

      Are you ready to get cooking?! Let’s do this!

      Top 3 Pheasant Facts

      • Pheasant is healthier compared with chicken, domestic turkey or beef as it is lower in total fat, saturated fat and cholesterol.
      • Pheasants are not native to Britain: it’s thought that the Romans first brought them here.
      • You can get fresh pheasant meat any time from October to the end of January.



      1. Add 1 tbsp of oil in a large saucepan (medium heat) and fry the ginger and garlic for 2 mins.

      2. Add 5 tbsp red curry paste and let it cook for a few seconds before adding the 2 tins (800ml) of coconut milk.

      3. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

      4. Add the pheasant breasts and lime zest, simmer over a low-medium heat for 15-20 mins or until the pheasant is cooked through. DO NOT blast the curry as this will lose the flavour!

      5. Now it's time to add the fish sauce, brown sugar and a cheeky dollop of peanut butter and cook for another 5 mins.

      6. Taste it...More salt? Add fish sauce. Sweeter? Add sugar. More spice? Add chilli. Always remember to taste your food before serving!

      7. Serve up the curry with long grain fluffy rice or vermicelli noodles and top with fresh chilli, coriander, a wedge of lime.


      Biffen's Kitchen

      My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

      Recipe Reviews

      Average Rating:
      Total Reviews: 1

      Fantastic recipe and a great way to use up the delicious, lean and usually wild pheasant from Britain's countryside. The recipe is well thought out and reassuringly simple. It's crucial to get too quality red curry paste, and a nice addition to the curry is whole cherry tomatoes.

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