Speedy Thai Green Pheasant Curry

Serves
4

Prep Time
5 minutes

Cook Time
20 minutes

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.

Ingredients

Serving 4
  For the Dish
1 tsp Vegetable Oil
1 Red Onion, sliced
4 tbsp Tai Green Curry Paste
800g (2x 400g cans) Light Coconut Milk
2 tbsp Fish Sauce
Juice of 2 Limes
1 tbsp Brined Green Peppercorns, drained and rinsed
200g Green Beans, trimmed and halved
4 Pheasant breasts, cut into long strips
Handful of Thai Basil Leaves
  To Serve
Cooked Brown Rice
Coriander

Equipment

Medium saucepan

Fry the Onion

Heat the oil in a medium pan, add the onion and fry for 2mins.

Add the Curry Paste

Tip in the green curry paste and cook for another minute.

Cook the dish

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

Serving

Just before serving, add the basil leaves. Serve with brown rice and coriander

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes