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Thai Pheasant With Red Curry Coconut Milk Recipe
|Pheasant/Chicken breast||2 Pound, cut into 2 inch pieces|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Chopped lemon grass||1⁄2 Cup (8 tbs) (Fresh)|
|Onion||1 Medium, chopped|
|Fresh ginger||2 Tablespoon, julienned|
|Chopped basil||2 Tablespoon, chopped|
|Minced garlic||2 Tablespoon|
|Lime zest||1 Tablespoon|
|Chicken stock/Chicken broth||2 Cup (32 tbs)|
|Coconut milk||2 Cup (32 tbs)|
|Red curry paste||1 Tablespoon|
|Fish sauce/Salt to taste||1 Tablespoon|
|Green beans||1 Cup (16 tbs), sliced and snapped in half|
|White potatoes||1 Cup (16 tbs), peeled, quartered and sliced|
Serving size: Complete recipe
Calories 3885 Calories from Fat 2350
% Daily Value*
Total Fat 271 g416.4%
Saturated Fat 145.2 g726.2%
Trans Fat 0 g
Cholesterol 658.6 mg
Sodium 3230.5 mg134.6%
Total Carbohydrates 134 g44.5%
Dietary Fiber 26.4 g105.6%
Sugars 40.3 g
Protein 242 g484.2%
Vitamin A 64.7% Vitamin C 251.1%
Calcium 42.7% Iron 141.8%
*Based on a 2000 Calorie diet
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.