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

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.

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