This savory dish will make you wish you had gone out hunting one more time before the end of the season
Story, Recipe and Photos By Keng Yang
Red curry is a traditional dish from Southeast Asia that has many variations today. If you are worried about finding the ingredients for this recipe, don’t fret - each ingredient is readily available at your local grocery store. Simple and easy to cook, this dish will surely impress your hunting buddies and family. The recipe serves about 3-4 adults and takes roughly 45 minutes to cook.
Wild Pheasant Red Curry
Simple and easy to cook, this dish will surely impress your hunting buddies and family
- 1 pound wild pheasant meat
- 2 cups bamboo shoots
- 1/2 yellow onion (roughly 1/2 cup)
- 1 bell pepper (roughly 1 cup)
- 1 cup snow peas
- 1/4 cup green onions
- 1 tablespoon minced garlic
- 3 tablespoons cooking oil
- 3 tablespoons Thai red curry paste
- 14 oz can coconut milk
- 1-1/2 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 tablespoon salt
1 » Start by slicing your onion and bell pepper into thin strips. Strain the bamboo shoots and slice those up into thin strips as well. Mince your garlic and chop your green onion. Set the green onion aside to use for garnish.
2 » Chop your pheasant meat into small pieces removing any bones, tendons and shot.
3 » In a large pan over medium heat, drop in your oil and minced garlic and wait till you hear the garlic sizzling. Once you hear it sizzle, you can add pheasant meat and lightly brown it. You don’t want to cook the pheasant meat through at this point yet, we just want it lightly browned with the ability to finish cooking later in the process.
4 » Once your pheasant meat is lightly browned, you can add in the curry paste and coconut milk. Bring the pan to a simmer again and give the dish a good stir to combine the curry paste and coconut milk together. I like my curry dishes spicy, so I like to add-in more curry paste then what this recipe calls for. Cook the recipe to your liking!
5 » Next, thrown in the sliced onion, bell pepper, snow peas, bamboo shoots and sugar. Give the dish a good stir so that all the vegetables are coated in the coconut milk. Put on a lid and let the dish simmer on medium low heat for 15-20 minutes, stirring occasionally throughout that time. This allows the vegetables to sweat and become tender.
6 » After its done simmering, put in your fish sauce and give it a good stir. Give the dish a taste and add salt and sugar to your liking. If the curry sauce is too thick, you can add in some water to thin it out.
7 » Serve it over white rice, garnish with the green onions and enjoy.
Keng Yang is an adult-onset hunter, mentor, Pheasants Forever member, and diehard upland bird hunter. Follow him on TikTok @minnesotahunter and on Instagram @kengyang1.