Thai Pheasant With Red Curry Coconut Milk Recipe
Ingredients
| Chicken breast | 2 Pound, cut into pieces | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Lemon grass | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Medium, chopped | |
| Ginger | 2 Tablespoon, julienned | |
| Basil | 2 Tablespoon, chopped | |
| Garlic | 2 Tablespoon, minced | |
| Lime zest | 1 Tablespoon | |
| 2 cups chicken stock or broth | ||
| Coconut milk | 2 Cup (16 tbs) | |
| Red curry paste | 1 Tablespoon | |
| 1 tablespoon fish sauce or salt to taste | ||
| Sugar to taste | ||
| 1 cup green beans, sliced and snapped in half | ||
| 1 cup white potatoes, peeled, quartered, and sliced | ||
Directions
In a large skillet heat the oil and saute the pheasant pieces until golden brown on all sides.
Add the lemon grass, onion, ginger, basil, garlic, and lime.
Saute the mixture for a few minutes and then add the remaining ingredients except the beans and potatoes.
Bring the mixture to a boil.
Reduce the heat to a simmer, and cook for 15 minutes.
Add the beans and potatoes, and simmer until the potatoes are tender.
Add the lemon grass, onion, ginger, basil, garlic, and lime.
Saute the mixture for a few minutes and then add the remaining ingredients except the beans and potatoes.
Bring the mixture to a boil.
Reduce the heat to a simmer, and cook for 15 minutes.
Add the beans and potatoes, and simmer until the potatoes are tender.
Chef
