Burmese spicy pheasant - burma
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pheasants-disjointed | |
| ½ | cup | Oil |
| 1½ | cup | Onions-chopped |
| 2 | teaspoons | Ginger root |
| 4 | Garlic cloves-minced | |
| 4 | cups | Coconut milk |
| 6 | cups | Noodles-cooked |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Cornstarch |
| 3 | tablespoons | Curry powder |
| 3 | Hard boiled eggs | |
| ½ | teaspoon | Chili pepper |
| ½ | cup | Scallions-sliced |
| 3 | tablespoons | Water |
Directions
Heat the oil in a large saucepan; saute the onions, garlic, ginger and curry powder until browned. Add the pheasant and saute ten minutes, stir in the coconut milk and the salt. Cover and cook thirty minutes or until tender. Mix the cornstarch with the water and blend into the sauce stirring until thickened and add remaining coconut milk. Heat and serve over the noodles, sprinkle the chili peppers, eggs and scallions on top.
Keywords: Pheasants Forever, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:29) (159) Fido: Cooking