• 1 small onion, sliced thinly from root to tip

• 1 Tbsp. peanut oil        

• Salt

• 1 15 oz. can coconut milk

• 1/4 C. chicken stock

• 3 citrus leaves (optional)

• 2 Tbsp. fish sauce or 1 Tbsp. soy sauce

• 3-4 Tbsp. green curry paste

• 1 lb. skinless pheasant breasts, cut in pieces

• 1 to 4 serrano or jalapeno chiles, sliced thin

• 1/2 lb. snow peas

• 1/3 C. chopped Thai basil or cilantro


Heat oil over high heat in wok or large frying pan. Sear onion over high heat, stirring it often, until browned on edges. Salt onion as it cooks. Pour in coconut milk and stock. Fill coconut milk can halfway with water and pour that in, too. If you are not using stock, fill the can all way up and pour 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 min. Add the pheasant breast and simmer gently 5 min., then add the chiles and snow peas and simmer another 5-8 min. Stir in the basil or cilantro and serve.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.