Preparation: 15 mins
Cooking: 20 mins
A fragrant, lightly spiced curry
6 pheasant breasts, cubed
3 tbsp sunflower oil
50g Thai green curry paste
400ml coconut milk
3 tbsps fresh coriander, chopped
200g bean thread noodles
2 tbsps sunflower oil
Small piece root ginger, grated
1 clove garlic, crushed
1 small fresh chilli, finely sliced
1 tbsp thai fish sauce (nam pla)
2 tsps caster sugar
3 tbsps lime juice
1/2 tsp chilli flakes
2 spring onions, finely sliced
A handful of Thai basil leaves
Fry the pheasant cubes for 5-7 minutes in a wok or large saucepan until cooked. Drain off any remaining oil, then stir in the curry paste and coconut milk. Simmer gently for about 8 minutes. Then stir in the coriander.
Meanwhile soak the noodles in warm water until soft, then drain well.
Heat the oil and fry the ginger, garlic and chilli for a minute. Add the fish sauce, sugar, lime juice and chilli flakes. Stir in the noodles. Add the spring onions and basil and serve at once with the cooked pheasant.