Thai Pheasant with Glass Noodles

Serves: 4

Difficulty: Medium

Preparation time: 15 mins

Cooking Time: 20 mins

• 6 pheasant breasts, cubed
• 3 tbsp sunflower oil
• 50g Thai green curry paste
• 400ml coconut milk
• 3 tbsps fresh coriander, chopped

Glass Noodles:

• 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

Method
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.