Recipe - Pheasant, butternut & spinach curry

PUBLISHED: 09:48 10 December 2013 | UPDATED: 09:48 10 December 2013

Pheasant, butternut & spinach curry

Pheasant, butternut & spinach curry


Serves 4

½ butternut squash, peeled & cubed

4 tbsp ginger and lemongrass rapeseed oil

1 large pheasant or 
400g cubed pheasant meat

1 tbsp Penang curry paste

400ml coconut milk

2 fresh or frozen kaffir
lime leaves

1 tbsp brown sugar

1 tbsp fish sauce

50g baby leaf spinach


1 Preheat the oven to 190°C /gas 5.

2 Rub the cubed butternut with half of the oil and season well with salt and pepper then roast in the 
oven for 30 minutes, turning halfway through.

3 If you’re using a whole pheasant, remove the skin, cut the flesh from the bones and cut the meat into bite-sized pieces.

4 Heat the rest of the oil in a sauté pan or wok and fry the curry paste for a minute or two until fragrant.

5 Toss in the pheasant pieces and stir well to coat, then pour in the coconut milk and lime leaves. Simmer gently for 3 minutes.

6 Stir in the sugar and fish sauce and taste for seasoning: it should be a good balance of salty, sweet and pungent, so add more sugar or fish sauce to balance.

7 Stir in the roasted squash, then take the pan off the heat and stir in the spinach so that it just starts to wilt.

8 Serve immediately with jasmine rice or parathas breads.

Find it in Hampshire:

Pheasant - Blackmoor Game, Alresford; 01420 563831;

Ginger & lemongrass rapeseed oil - Pratt’s Food, Andover; 07760 122815;
Butternut squash & spinach - Sunnyfields. Totton; 02380 861266;

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