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Sri Lankan Pheasant Curry

Sri Lankan Pheasant Curry



• 1 large onion
• 2 bell peppers
• Ghee
• 1 tbsp fresh grated ginger • 800g pheasant breasts
• 2-3 tbsp Sri Lankan curry seasoning • 400ml coconut milk
• 1 tbsp tomato purée
• 100g chopped coriander
• 3 spring onions
• Crushed peanuts
• Rice or noodles to serve


1. Dice the and bell peppers then put them in a pan with some ghee. Let them soften then add 1 tbsp fresh grated ginger.

2. Dice the pheasant breasts and pop them in the pan. Brown the meat then stir in 2-3 tbsp Sri Lankan curry seasoning (I added 3 as I like my dishes hot).

3. Pour in the coconut milk and 1 tbsp tomato purée. Simmer for 25 minutes or until sauce has thickened.

4. Once cooked, stir in the chopped coriander, 3 sliced spring onions and garnish with crushed peanuts.

5. Serve with rice or noodles.

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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.


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