Posted 11 March 2009 - 07:34 PM
2 pheasant breasts cut into bit-size pieces1 1/2 T hot curry paste (I use Patak, available at Safeway)1 T fish sauce1 can light coconut milk (regular works too, but who needs the extra fat?)1/2 red onion, sliced1 bell pepper, cut into bite-size pieces4-5 stalks asparagus, cut into 1/2" segments1/2 t. minced garlic1 c. rice, prepared to label directionsPour the coconut milk into a cold saucepan -- if the can has been sitting a while, just spoon in what's settled on top to save time, otherwise add the entire can.Turn the burner to medium. Begin stirring the coconut milk until it reduces -- this can take anywhere from 5-15 minutes. Stir constantly to keep coconut milk from burning to the bottom of the pan -- it's a pain, but you'll reap the benefits later.Stir in the curry paste and the fish sauce. Stir until well combined. You should end up with a nice even rich golden color sauce.Add the veggies and garlic, stir until well covered. Continue stirring regularly for 3-4 minutes. Add the pheasant, continue stirring until pheasant is cooked through, 3-5 minutes. Pour over rice and serve.The key to this is to (1) let the coconut milk thicken nicely, and (2) to stir more or less constantly to avoid burning to the bottom of the pan. It's a high-maintenance dish, but it's worth it -- once you taste it, you'll never want another soupy curry. This dish pairs very well with sweet potato fries.Note that this recipe works well with most any veggie you have on hand. The ingredients listed are just suggestions.