Preparing an All-American rooster in traditional Indian fashion is quick, easy and delightful with this simple approach.
By Jamie Carlson
1-1/2 lbs. pheasant meat cut into 1-inch chunks
3 cloves garlic, minced
3 tablespoons grated fresh ginger
1 handful of raw shelled peanuts (roughly chopped)
2 tablespoons of curry red paste
8 oz. fresh snow peas
1 14 oz. cans coconut milk
3 fresh red chili, finely sliced
Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)
Put wok or large frying pan on a high heat and add 2-3 tablespoons of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds.
Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.
Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.