Thai Red Pheasant Curry


Prep Time
10 minutes

Cook Time
40 minutes

Thai Red Pheasant Curry is a rich and flavorful dish that combines the delicate taste of pheasant with the aromatic and spicy elements of Thai cuisine. Pheasant, being a lean bird, works wonderfully with the creamy and spicy red curry sauce, creating a delightful balance of flavours and staying moist in the curry sauce. This is a very simple and quick recipe.


Serving 8
8 x Pheasant Breast & Thighs
2 tbsp x Red Thai Curry Paste
800ml x Coconut Milk
As needed x Water
2 x Red Peppers
1 x Aubergine
1 tbsp x Sesame Oil

1. Heat up the

sesame oil in a wok or deep pan then add in the curry paste and fry for two minutes.

2. Next up add

the diced pheasant breast and thigh, seal it all over then add in the coconut milk bring to a simmer. Cook for 10 minutes then add in the chopped aubergine.

3. Simmer the

curry for a further 30 minutes then add in any veg you want to use, we suggest red peppers and mangetout. Once you have added the veg simmer for another 10 minutes.

4. Serve on a

bed of rice, sprinkle with cashew nuts and serve coriander and lime on the side for people to add themselves.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes