Speedy Thai Green Pheasant Curry
This twist on the Thai Classic is super easy and can be on the table within 20 minutes – perfect for a speedy mid-week supper. If you have more time, try making your own curry paste.
|For the Dish|
|1 tsp||Vegetable Oil|
|1||Red Onion, sliced|
|4 tbsp||Thai Green Curry Paste|
|800g (2x 400g cans)||Light Coconut Milk|
|2 tbsp||Fish Sauce|
|Juice of 2 Limes|
|1 tbsp||Brined Green Peppercorns, drained and rinsed (if you can find)|
|200g||Green Beans, trimmed and halved (Can be substituted with other veg such as mangetout, baby sweetcorn etc)|
|4||Pheasant breasts, cut into long strips|
|Handful of||Thai Basil Leaves|
|Cooked Brown Rice|
|Medium saucepan or wok|
Heat the oil in a medium pan, add the onion and fry for 2mins.
Tip in the green curry paste and cook for another minute.
Pour in the coconut milk, fish sauce, lime juice and peppercorns (if you can find them) and bring to a simmer, then add the green beans and pheasant.
Cook for 5-7 minutes, or until the pheasant is cooked through
Just before serving, add the basil leaves. Serve with brown rice and coriander