Vietnamese Pheasant Curry
This yellow curry stew is quintessential Vietnamese take-out food. Although my mother didn’t make it herself, my parents sometimes stopped by the local “to-go” – what we called our neighborhood Vietnamese delis in Orange County, California – and brought home “cà ri ga” for lunch or dinner. As a kid, I enjoyed its mildness. This curry is fragrant and flavorful, yet easy to eat because it’s not spicy. No need to search for a hard-to-find curry powder blend. Just use the nondescript “curry powder” that’s available at most American grocery stores. Servings: 4 Prep Time: 15 minutes Cooking Time: 2 hours Ingredients: - 1 whole pheasant, quartered bone-in - 1 tsp. kosher salt, plus extra - 2 tsp. Knorr chicken bouillon powder - 1 tsp. sugar - ¼ tsp. ground white pepper - 1 tbsp. curry powder - Cilantro, to taste - Cooked white rice or crusty bread, optional Broth - 3 tbsp. vegetable oil - 3 stalks of lemong...
