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Pheasant Thai Curry recipe

Looking for new ways to use all those frozen pheasants in your freezer? Here's a delicious and simple recipe that's a bit different, created by Seasoned. Serves two.

Pheasant Thai curry recipe

Pheasant Thai curry - a different way to use up all those frozen birds

Start by making the Thai paste.

Thai paste


·      2 lemongrass stalks, outer stalks removed & chopped

·      A handful of unsalted peanuts

·      2 tablespoons of fish sauce, sesame oil and soy sauce

·      1 large thumb sized piece of fresh root ginger

·      3 cloves of garlic

·      3 fresh red chillies 

·      A handful of unsalted peanuts

·      3 fresh kaffir lime leaves 

·      1 teaspoon ground turmeric or a finger sized piece of fresh turmeric


Blend all the ingredients together to make a fine paste. Blend the lemongrass in small batches to prevent it going stringy – adding two tablespoons of vegetable oil will also help with this. 

The curry


·      2 tablespoons of Thai paste, above

·      400ml coconut milk

·      400ml vegetable / chicken / game stock

·      2 portions of rice noodles soaked in hot water (check the packaging for instructions)

·      2 pheasant breasts

·      1 lime, 1 red chilli and fresh coriander to serve

·      Tender stem broccoli

·      Pak choi

·      1 carrot peeled in long strips with a peeler

·      Beansprouts



As per the instructions on the packaging, soak the noodles. By doing this, the dish can be made really quickly & easily.

Pour the coconut milk and stock into a large casserole dish with 2 large tablespoons of the Thai paste.  Bring to a gentle simmer, creating a broth.

Put a large frying pan on the heat and add some oil. When warm, add the pheasant breasts to the pan, and cook for 2-3 minutes on either side. Take off the heat, and leave the meat to rest on a plate.

Add all the vegetables to the broth. Add the broccoli first, then pak choi, carrot and beansprouts, giving each vegetable has time to cook properly without overcooking. 

Slice up the pheasant breast when it has rested.

When the vegetables are cooked, place the broth in a warm bowl, and add the sliced pheasant breast on top. Garnish with coriander, lime & red chilli pieces to taste.

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This recipe has been given to us by Seasoned, who run game cookery courses, details of which you can find here.

Every year the business takes an intern on placement from university and this year it is Anna Tomlinson who is studying at Harper Adams University.