Recipe by Steph @stephs_fooddiary on Instagram
A fragrant, flavourful twist on a classic Thai dish
Bring a taste of Southeast Asia to your kitchen with this Wild Pheasant Thai Green Curry, a rich and aromatic dish that perfectly balances the earthy, gamey flavour of pheasant with the fragrant, spicy-sweet notes of classic Thai green curry.
This recipe highlights the best of Eversfield Wild pheasant, creating a dish that’s comforting yet vibrant — perfect for an autumn evening when you want something both wholesome and exciting. It’s a tried-and-tested recipe that works beautifully not only with pheasant, but also with chicken or fish — making it a family favourite worth revisiting.
Serves 4
🦆 Ingredients
For the Curry:
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2 tbsp vegetable oil (or coconut oil)
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20 fresh Thai basil leaves
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1 tbsp honey
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1 tsp fine sea salt
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2 tbsp fish sauce (or light soy sauce for a milder option)
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1 tbsp tamarind paste
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1 tin coconut milk (400ml)
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Handful of green beans, trimmed
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1 courgette, finely chopped
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Baby corn, thinly sliced
For the Thai Green Curry Paste:
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1 shallot (or small onion), peeled
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3 garlic cloves, peeled
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2 stalks lemongrass, trimmed
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2-inch piece of ginger, peeled
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2 tsp lemon juice
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3 green chillies (adjust to taste)
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5 kaffir lime leaves (or zest of 1 lime)
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1 oz (approx. 30g) fresh coriander
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1 tbsp ground coriander
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1 tsp ground cumin
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1 tsp ground white pepper
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2 tbsp water
Method
1. Make the curry paste
Place all the paste ingredients into a food processor or blender with 2 tablespoons of water. Blitz until smooth and fragrant — the paste should be bright green and slightly loose in texture.
2. Prepare the Thai basil
Heat the oil in a deep saucepan or wok over low heat. Fry the Thai basil leaves for about 1 minute until crisp. Remove with a slotted spoon and set aside on kitchen paper — these will be your garnish.
3. Brown the pheasant
Using the infused oil left in the pan, increase the heat to medium. Add the pheasant breasts and gently colour on both sides until golden.
4. Add the aromatics
Stir in the curry paste, honey, salt, fish sauce, and tamarind paste. Fry together for around 3 minutes, allowing the aromas to develop and the paste to thicken slightly.
5. Add coconut milk
Pour in the coconut milk and bring to a gentle boil. Reduce the heat to low and let the curry simmer for 5–7 minutes, allowing the pheasant to cook through and the sauce to become rich and creamy.
6. Add the vegetables
Stir in the green beans, courgette, and baby corn. Simmer for a further 3–5 minutes until the vegetables are just tender but still vibrant. If the sauce becomes too thick, add a small splash of water.
7. Serve and enjoy
Serve the curry over steamed jasmine rice or coconut rice. Garnish each bowl with the crispy Thai basil and a few fresh coriander leaves.
Serving Suggestions
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Serve with fragrant jasmine rice or coconut-infused sticky rice.
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Add a wedge of lime and extra Thai basil for freshness.
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For extra heat, sprinkle with a few thinly sliced red chillies.
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Pair with a side of mango salad or quick pickled cucumbers for a refreshing contrast.
🌱 Why Choose Eversfield Organic Pheasant?
Our wild, free-roaming pheasant reflects the best of British game — raised naturally with no artificial feed or additives, allowing their diet and habitat to shape their rich, distinctive flavour. High in protein and naturally lean, pheasant offers a healthy, sustainable alternative to conventional meats.
This recipe is a brilliant way to introduce game into your cooking while keeping things family-friendly and full of flavour. It’s warming, nutrient-dense, and bursting with colour — the perfect seasonal dish for adventurous autumn dining.
