Few things are better than a hearty meal to warm you up on a cold day. And a lot of the Northeast could really use a warming up this weekend. That's why this week's Friday Feast is a delicious Pheasant Green Curry courtesy Hank Shaw at Hunter Angler Gardener Cook.
1 small onion, sliced thinly from root to tip
1 tablespoon peanut or other vegetable oil
1 15-ounce can of coconut milk
1/4 cup chicken stock (optional)
3 citrus leaves (optional)
2 tablespoons fish sauce or 1 tablespoon soy sauce
3 to 4 tablespoons green curry paste
1 pound skinless pheasant breasts, cut into bite-sized pieces
1 to 4 serrano or jalapeno chiles, sliced thin
1/2 pound snow peas
1/3 cup chopped Thai basil or cilantro
Directions 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 onion as it cooks.
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 can all the way up and pour the whole can into the pan. Add the citrus leaves if you’re using them, as well as the fish sauce and the curry paste. Bring this to a boil, then simmer it for 15 minutes.
Add the pheasant breast and simmer gently 5 minutes, then add the chiles and snow peas and simmer another 5 to 8 minutes. Stir in the basil or cilantro and serve.