Pheasant Stir Fry Curry

1-1/2 lbs. pheasant meat cut into 1-inch chunks

3 cloves garlic, minced

3 T. grated fresh ginger

1 handful of raw shelled peanuts (roughly chopped)

2 T. of curry red paste

8 oz. fresh snow peas

1 14 oz. cans coconut milk

1 lime

3 fresh red chili, finely sliced

Small bunch of fresh cilantro (separate the leaves and stems and then finely chop the stems)

Canola oil

 

Put wok or large frying pan on a high heat and add 2-3 T. of Canola oil. Sauté the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds. Add the curry paste and stir for another 30 seconds. Add in the pheasant, cook for 3-4 minutes, then add the snow peas and coconut milk. Cover and let cook for 3-4 minutes. Taste and season with salt and pepper if needed. Turn off the heat.  Sprinkle with cilantro leaves, the remaining of the chilies, peanuts and a wedge of lime. Serve with wild rice.