Speedy Thai green pheasant curry

Speedy Thai green pheasant curry

British Game Alliance

4 pheasant breasts, cut into strips

1 tsp vegetable oil
1 red onion, sliced
4 tbs Thai green curry paste
800ml light coconut milk
2 tbs fish sauce
Juice of 2 limes
1 tbs brined green peppercorns,
drained and rinsed (if you can find them)
200g green beans, trimmed and halved (or mangetout, baby sweetcorn etc.)
Handful of Thai basil leaves

Cooked brown rice

Eat Wild

Serves 2

This Thai pheasant curry is perfect for a quick and easy last minute supper, this twist on the Thai classic can be on the table within 20 minutes. If you have more time, try making your own curry paste.

Heat the oil in a medium pan, add the onion and fry for 2 minutes. Stir in the green curry paste and cook for another minute. Pour in the coconut milk, fish sauce, lime juice and peppercorns and bring to a simmer, then add the green beans and pheasant.

Cook for 5-7 minutes until the pheasant is cooked through. Add the basil leaves just before serving with brown rice and coriander.

Also try with Partridge.