-
1 tsp Vegetable Oil
-
1 Red onion, sliced
-
4 tbsps Thai green curry paste
-
800 g Light coconut milk
-
2 tbsps Fish sauce
-
2 Limes, juice of
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1 tbsp Brined green peppercorns, drained and rinsed (if you can find)
-
200 g 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
-
Coriander
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.
Heat the oil in a medium pan, add the onion and fry for 2 minutes.
Tip 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, or until the pheasant is cooked through.
Just before serving, add the basil leaves. Serve with brown rice and coriander.
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.
-
1 tsp Vegetable Oil
-
1 Red onion, sliced
-
4 tbsps Thai green curry paste
-
800 g Light coconut milk
-
2 tbsps Fish sauce
-
2 Limes, juice of
-
1 tbsp Brined green peppercorns, drained and rinsed (if you can find)
-
200 g 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
-
Coriander
Heat the oil in a medium pan, add the onion and fry for 2 minutes.
Tip 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, or until the pheasant is cooked through.
Just before serving, add the basil leaves. Serve with brown rice and coriander.