Here is a recipe from Rob Paetzold. Rob was kind enough to provide me with all the ingredients, including the pheasant. I highly recommend this dish. It is super tasty and about as organic as it gets because the bird was shot down in a local field last fall. If you don’t have pheasant, use a chicken. Also, if you’re doing the Eat Well Challenge, you have two options: either reintroduce snow peas, like we did, or leave them out of the dish.
Here are Rob’s ingredients and instructions:
I have snow peas in this curry, but use whatever you want, so long as it’s green. Asparagus, regular peas, sugar snap peas, more herbs, bok choy, green beans; you get the point. Serve curry with long-grain rice. Since you are doing the paleo challenge, I would rice up some cauliflower.
Bone out the pheasant like you would a chicken. I always brine mine over night. I always soak in salt, pepper, and a bit of cane sugar (no sugar for you, eat well challengers).
1 small onion, sliced thinly from root to tip
1 Tsp oil
1 15-ounce can of coconut milk
1/4 cup chicken stock (optional)
3 citrus leaves (optional) (we used lime)
2 Tsp fish sauce or 1 Tsp coconut aminos
3 to 4 Tsp green curry paste
1 pound skinless pheasant breasts, cut into bite-sized pieces
1 to 4 serrano or jalapeño chiles, sliced thin
1/2 pound snow peas
1/3 cup chopped Thai basil or cilantro
1. Heat the oil over high heat in a wok or large frying pan. Sear the onion over high heat, stirring it often, until it browns on the edges. Salt the onions as it cooks.
2. Pour in the coconut milk and the stock, if using. Fill the coconut milk can halfway with water and pour that in, too. If you are not using stock, fill the coconut milk can all the way up and pour the whole can into the pan. Add the citrus leaves, as well as the fish sauce and the curry paste. Bring this to a boil, then simmer for 15 minutes.
3. Add the pheasant breast and simmer gently for 5 minutes. Then add the chiles and snow peas and simmer another 5 to 8 minutes. Stir in the basil or cilantro and serve.