Thai Red Curry Pheasant with end-of-spring veggies like peas, radishes, and garlic scapes because, you guys, I miss you!!
Friends, it’s Saturday, and boy has it been a while. I’ll get to that later though, because I’m getting straight to it today. No rambling from this girl. No, siree, not me, not today. We’re talking curry and we’re talking about it right this second.
The first thing I do when peas are ready to harvest is plan for curry. Well, OK, I’m lying just a little teeny, tiny bit here. The first thing I do is eat them right then and there, but helloooo, I figured that was indisputable and I’d just be stating the obvious. A person who can harvest peas without eating any is no friend of mine. Unless that person is allergic to peas. We can still be friends if you don’t eat peas because they could kill you. That would be acceptable. We can be friends even if you’re not allergic to peas and choose not to eat them, I guess. That was just a little teeny tiny joke up there.
However, if you’re allergic to peas, you should probably leave peas out of this curry. Probably. Just sayin. But if you’re not allergic, eat your damn peas, people! Just because we can still be friends if you don’t doesn’t mean you shouldn’t. And why wouldn’t you? Fresh peas are the beez kneez, puhleez. I just ruined it, didn’t I? Maybe you’ll still consider putting them in this thai red curry pheasant with spring vegetables? Pretty please with coconut milk on top? They add such a nice crunch and pop of color. I’m also a fan of adding radishes and garlic scapes this time of year.
Truthfully, though, you can use whatever veggies you like (I suppose). You also don’t need to use pheasant if you don’t have access to any. You can use chicken. I’d suggest chicken thighs, but chicken breast works fine too. However, if you do have access to pheasant, I would hands down use pheasant over chicken in this recipe. The flavor is better. Promise.
Although Matt guides big game hunts for a living, he occasionally enjoys pheasant hunting. I think he should enjoy it more often, so I can enjoy it more than occasionally, but we can’t always get what we want, now can we? He’s considering training our pup, Reese, to be a hunting dog. She has the right traits for it, at least better than her garden dog traits, which are actually quite poor, though likely not really a thing. Although, if it is a thing, our older dog, Buttercup, displays the best garden dog traits IMO: no digging, no eating, stays on the pathways, and chases away rabbits and deer. She’s basically a champion garden dog. Maybe I’ll start training garden dogs? It could be a thing?
Who knows, but what I do know is that this curry is a thing. It’s such a thing, that even though the recipe technically serves 4, I will totally not judge if you and another person eat this all in one sitting while watching Netflix and drinking rosé on a Sunday night. Nope, not me. I would never do that to you. We’re friends like that.
OK, now that we’ve talked about curry, let’s catch up! How was your 4th of July? We’re actually still on vacation, which is super way out of the norm, and why I’ve been a little quiet around here. We weren’t even sure that we’d be able to stay up north through the 4th. However, a touch of good luck and a bet that involved me, the lake, and a cannonball sealed the deal. It also wouldn’t have been possible without Matt’s awesome parents, who not only had us up here, but also helped feed/water our chickens and the garden (hi Jody, thanks!). Although today is our last day here, the fun isn’t over just yet, as we’re heading to Door County for my cousin’s wedding. Congrats, Pat and Audy! And thanks to Mikey (hi, mom!) for our next cabin adventure!
Although I’m super, duper excited to get back to the garden and chickens, I have a feeling getting back to “normal” life will be a teeny, tiny struggle.
Thai Red Curry Pheasant with Spring Vegetables
- 1 1/2 pounds pheasant sliced thin*
- 1 tablespoon fish sauce
- 1 tablespoon coconut oil
- 3 garlic scapes chopped**
- 3 tablespoons red curry paste less if sensitive to heat
- 14 ounces can of coconut milk
- 1 1/2 tablespoons coconut sugar
- 1/2 pound peas strings removed
- 4 spring onions including green tops, sliced thinly at a sharp angle
- 1 cup radishes sliced thin using mandolin
- 3/4 cup fresh basil leaves chopped or left whole
- 2 tablespoons fresh-squeezed lime juice
- rice for serving (optional)
- soy sauce or tamari for serving (optional)
- Place pheasant in medium bowl and add fish sauce. Marinate for 15 minutes.
- Meanwhile, heat oil in 12-inch skillet over medium heat. Add garlic scapes and sauté 1 minute. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk and brown sugar and simmer until slightly thickened, about 6 minutes.
- Add pheasant and any accumulated juices and cook, breaking up pieces, about 5 minutes. Add peas and spring onions and cook until peas are crisp-tender, abut 5 minutes. Off heat, stir in radishes, basil, and lime juice. Season with soy sauce to taste.
- Serve with rice and extra soy sauce.