Pheasant Curry with Coconut Milk – A New Twist on Pheasant

Escape the ordinary and embrace the exotic with this pheasant curry with coconut milk and mango. This vibrant dish takes your tastebuds on a journey, combining the rich, savory flavors of pheasant with the creamy sweetness of coconut milk and the vibrant, tropical notes of mango. Each bite is an explosion of contrasting flavors, leaving you wanting more.


      • 1 wild pheasant, cut into pieces
      • Olive oil
      • 1 onion, diced
      • 2 cloves garlic, minced
      • 1 tablespoon curry powder
      • 1 teaspoon turmeric
      • 1 teaspoon ginger powder
      • 1 (14-ounce) can coconut milk
      • 1 mango, diced
      • Cilantro chopped (for garnish)


        1. Heat olive oil in a large pot or Dutch oven over medium heat.
        2. Add the onion and cook until softened about 5 minutes.
        3. Add the garlic, curry powder, turmeric, and ginger powder. Cook for 1 minute, stirring constantly.
        4. Stir in the coconut milk and bring to a simmer.
        5. Add the pheasant pieces and cook for 20-25 minutes or until cooked.
        6. Stir in the mango and cook for 2-3 minutes, until heated.
        7. Garnish with cilantro and serve over rice.

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