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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 4 pheasant (legs, bone-in, skinless)
- 4 bones (pheasant breast, or other bones, optional)
- 5 cloves garlic (smashed)
- 3 inches fresh ginger (peeled and cut into slices lengthwise)
- 1 stalk lemongrass (cut into thirds, and split in half lengthwise)
- 4 green onions (cut into thirds)
- 1 jalapeno pepper (sliced)
- 2 Tbsp. red curry paste
- 4 cups pheasant (or chicken stock)
- 2 cups water
- 2 Tbsp. fish sauce
- 1/2 Tbsp. soy sauce
- 12 oz. fresh shiitake mushrooms (stalks removed and sliced, save stalks for broth)
- 2 cans coconut milk (13.66 oz each)
- 1 lime juiced
- 2 Tbsp. olive oil
- 6 pheasant breasts (boneless, skinless)
- salt
- pepper
- 4 1/2 cups sticky rice (cooked)
- 1 pepper (manzano, thinly sliced or finely diced)
- 1 jalapeno pepper (thinly sliced or finely diced)
- 3 avocadoes (ripe, sliced)
- 6 radishes (thinly sliced)
- 4 green onions (thinly sliced)
- 3/4 cup microgreens
- 1/3 cup Thai basil (cut into ribbons)
- 1 lime (cut into 6 wedges)
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