Asian cuisine at its best. This delicious, vibrant, rich Thai green pheasant curry with a creamy spicy kick, high in protein and full of flavour. Easy recipe to follow.
Ingredients
- 4 pheasant breasts diced
- 1 onion, diced
- 1 courgette sliced
- 200g mushrooms diced
- 1 clove crushed garlic
For the Thai paste
2 cloves garlic
1 onion
Juice 2 limes
2 red chillis finely chopped
1 stick lemon grass
Tsp Coriander seeds
Tsp Cumin seeds
Tbsp Fish sauce400g
1 can of coconut milk
1 inch square fresh Ginger
Large bunch fresh coriander chopped
To serve
Pilau rice
Nann bread
Cooking Time:
Method for paste
For the paste, add in a blender the paste ingredients – onion, garlic, chillis, ginger, lime juice, fish sauce, lemon grass, cumin and coriander seeds. Blitz to a paste, then add the coconut milk and fresh coriander then blitz until a nice smooth creamy green sauce.
Method
Add a little oil to large frying pan on a medium heat. When hot, add 1 clove garlic and the pheasant breasts. Cook through or until slightly browned then remove from pan. Now add to the pan a chopped onion, mushrooms and courgette, cook until softened.
Now add the pheasant back into pan as well as the Thia paste and stir well coating all ingredients well. Bring to boil, then simmer for 25/30mins.
Serve with the Pilau rice and nann bread. Enjoy!
Recipe video here
