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. If you have more time, try making your own curry paste.
Method
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 (if you can find them) 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