PREP TIME: 10 min
COOK TIME: 4 hours
Serves: 6
INGREDIENTS
- 4 Pheasants, for a total 8 pheasant breasts, skinned and cleaned
- 1 oz. ginger, peeled and minced
- 5 cloves garlic, minced
- 1 onion, small dice
- 4 tbsp olive oil
- 1 ½ cans coconut milk
- 2 cup vegetable stock, add 1 cup only if needed
- 4 tbsp yellow curry powder
- 1 tbsp red chili paste
- 4 russet potatoes, peeled large dice
- ¼ cup brown sugar
- Salt and pepper
PREPARATION
Pat the pheasant pieces dry. Add salt and pepper to each side.
In a large Dutch oven or large braising pot, at medium to high heat, add 2 tbs of olive oil.
Add the pheasant to the olive oil and brown each side, careful not to crowd the pan. Set the meat aside.
To the same pot, add the other 2 TB of olive oil, then add the onions, picking up any brown bits from the bottom of the pot.
Sauté onions until translucent, about 5 minutes. Add the garlic and ginger and sauté another 2 minutes.
Add curry powder, red chili paste and brown sugar. Stir to coat the onion mixture. Slowly add in the vegetable stock, picking up the brown bits from the bottom of the pot.
Nestle the browned pheasant into the stock. Make sure the pieces are all covered. Add the extra stock if needed.
Cover and simmer for 3 ½ hours. After 3 ½ hours, add the potatoes, coconut milk and the yogurt. Mix well and simmer on low for another 30 minutes, until the potatoes are fork tender.
Serve as is, or over rice, with chopped cilantro, diced Thai chilis, slivered green onions or Thai chili oil (recipe below).
Thai Chili Oil
INGREDIENTS
- ¼ cup red chili flakes
- 1 tbsp red chili paste
- 4 russet potatoes, peeled large dice
- ¼ cup brown sugar
- Salt and pepper
PREPARATION
Heat olive oil in a pan at high heat for 3 minutes.
In a 16 oz mason jar, add the seasonings.
Once the oil is heated, carefully add to the mason jar, close the lid and shake. This will keep for 4-6 weeks.