Hot thai pheasant curry
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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.
Posted 11 March 2009 - 07:40 PM
Sweet Potato Fries:2 medium sweet potatoes1/2 t. paprika1/4 t. salt2 T olive oilIn a ziplock bag, combine paprika, salt and olive oil.Peel sweet potatoes and slice into home-fry sized pieces (about 1/2" across). Drop into ziplock bag, seal, and shake to coat.Lay slices onto a sheet pan, then put in preheated 450 degree oven for five minutes. Rotate the fries every five minutes to avoid burning until done (should take 10-15 minutes -- fries should become tender).Pat fries in paper towels if necessary, serve warm.
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