Thai Red Curry Featuring ...Grouse!
This is my slightly different take on a Thai Red Curry! Making the paste from scratch is most definatley worth the effort, it creates a fresh fragrant curry and you know exactly what ingredients have gone into it. I have chosen to use grouse as the meat for this curry as I feel it deserves a shout out! There is no meat in this country that is more free range; these birds spend their lives roaming the beautiful moors, feeding on whatever nature provides them. The meat also has a magnificent flavour, people often find it quite 'gamy' which yes, it is, but adding the meat to a curry is a great way of toning down this flavour but still enjoying the great benefits that come from this largely forgotten bird.
People go to the supermarket and understandably, buy the food to feed their family that is affordable, sadly we see supermarkets charging through the roof for free range or grass fed meat, so we are often forced for financial reasons into buying the cheaper, indoor reared meat. Sadly these animals lead a miserable and quite often disgraceful life, so this is another reason I want to draw some attention to this widely misunderstood bird, it leads a majestic life in comparison to even the most free range of chickens let alone those that are intensively reared, but is also very reasonably priced when sourced from local butchers and suppliers.
Here in North Yorkshire, moorland organisations have been working hard to showcase the birds and make the meat more readily available in local shops with the hope of making it more recognised on a national scale, so watch out for it hitting the shelves near you! I picked up my grouse directly from the supplier, it came as 6 breasts, vacuum packed and ready to go, no messing around with a whole bird as most traditional recipes require. ( See image below).
Time: 40 Mins Serves: 4
- To make the paste, place a large frying pan on a medium heat and place the seeds in the pan
- Lightly toast for a few minutes over the heat then crush to a fine powder using a pestle and mortar
- Finely chop the onion or shallots and place them in a blender with all of the other paste ingredients.
- Blast for a few minutes until a thick paste has formed.
- To start on the curry, place one tablespoon of coconut oil in a large pan over a medium heat.
- Chop the onion and add to the pan.
- Cut the grouse breast into quaters then add to the pan too.
- Keep moving the onion and grouse around the pan to prevent burning but allowing the grouse to colour all over.
- Add the paste and cook for a minute whist stirring then add the salt and coconut milk, keeping the thick, solid half of the coconut milk to one side to add in later.
- Allow to cook for about 10 minutes then add the veg and cook for another 5-10 minutes depending on which veg you use (some may take longer to cook than others so keep checking it)
- Add the thick, solid coconut milk and stir in to the curry until it is fully mixed in and the curry is creamy.
- Remove from the heat and serve with rice.
For the paste:
- 1 or 2 Red chillies (depending on how hot you like your curry!)
- 2 tsp Cumin seeds
- 2 tsp Corriander seeds
- 1 Thumb sized piece of ginger
- 1 Small red onion or 2 shallots
- Juice of one lemon
- Juice of one lime
- 1 tbsp Hot paprika
For the curry
- 1 Large red onion
- 6 Grouse breast
- Veg of your choice (green beans / pepper / mushrooms / courgette / mangetout
- Thai red curry paste (if using ready made, use about 3 tbsp, if using recipe above, use all of the paste)
- 1 x 400ml Tin coconut milk
- Pinch of salt