Click on the image, above to submit to Pinterest.
Thai Peanut Coconut Curry with Pheasant and Squash
Thai Peanut Coconut Curry with Pheasant and Squash is a modern Fusion recipe for a Thai-influenced curry of of pheasant and squash in a coconut milk base with Thai red curry paste. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Thai Peanut Coconut Curry with Pheasant and Squash.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesGame RecipesFusion RecipesFusion Recipes
I like game for winter, particularly around Christmas time. It used to be roasts for my family, but now it tends to be curries for my wife, particularly if I can include peanuts. I think that pheasant stands up really well to currying, but you could also use partridge, grouse or any similar small game birds.
Ingredients:
3 pheasants, jointed
Sea salt and freshly-ground black pepper, to taste
5 tbsp coconut oil
1 medium-sized squash, peeled de-seeded and diced
4 shallots, peeled and finely sliced
1 stem lemongrass, tough outer layer discarded and core coarsely chopped
4 garlic cloves, peeled
1 large thumb-sized piece of ginger, peeled
150g-200g good-quality
Thai red curry paste, to taste
2 tbsp smooth peanut butter
400ml tin of coconut milk
1 tbsp fish sauce
To serve:
Peanuts, toasted and coarsely chopped
Coriander leaves
juice of 1 plump lime
Method:
Pre-heat your oven to 220C (200C fan/450F/gas mark 7), then season the pheasant pieces. Heat two tbsps of the coconut oil in a deep, wide, casserole dish and brown the pheasant skin side down. You should do this in two to three batches, for a minute or two per batch. Set aside the pheasant, tip the squash into the same casserole dish, season generously and stir to coat in the hot fat. Roast for 10 minutes while you prepare the sauce.
Combine the shallots, lemongrass, garlic, ginger, curry paste and peanut butter in a blender or food processor with a tbsp of water, then blitz to a smooth paste. Warm the remaining coconut oil in a medium saucepan, gently fry the paste for seven to eight minutes, then add the coconut milk, 100ml water and fish sauce.
Take the squash out of the oven. Bring the sauce to the simmering point, pour it over the squash and stir in the partridge legs. Roast for 10 minutes, then add the breasts and cook for a final 10-15 minutes, until the pheasant is tender and the squash cooked through.
Serve the curry on a bed of steamed rice, sprinkled with peanuts, coriander and fresh lime juice.
