Thai Pheasant Curry | MeatEater Cook

Ingredients

• 1 1/2 lb. pheasant thighs
• 1 shallot, thinly sliced
• 1 tbsp. minced ginger
• Thai chilis (1 for mild, 2 for medium, 3+ spicy)
• 1/4 cup Panang curry paste
• 1 can of coconut milk (14 oz.)
• 1 can of coconut cream (14 oz.)
• 1 tbsp. fish sauce
• 1 lime, juiced (or 4 kaffir lime leaves, shredded)
• 2 tbsp. peanut butter
• 2 tbsp. brown sugar (or palm sugar)
• 1 red bell pepper, sliced
• 2 carrots, cut into 1/2” rounds
• 1 handful of snow peas (optional)
• Coconut oil for cooking
• Jasmine rice and Thai basil for serving