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Recipes

Speedy Thai Green Pheasant Curry

Speedy Thai Green Pheasant Curry

Method: 1. Heat the oil in a medium pan, add the onion and fry for 2 minutes. 2. Tip in the green curry paste, and cook for another minute 3. Pour in the coconut milk, fish sauce, lime juice and peppercorns (if using) and bring to a simmer, then add the green beans and pheasant. 4. Cook for 5-7 minutes, or until the pheasant is cooked through 5. Just before serving, add the basil leaves. Serve with brown rice and coriander. Serves 4 Recipe courtesy of  Eat Wild www.eatwild.co
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Ingredients

For the dish:
1tsp Vegetable oil
1 Red onion, sliced
4tbsp Thai green curry paste
800g Light coconut milk
2tbsp Fish sauce
Juice of 2 limes
1tbsp Brined green peppercorns, drained and rinsed (optional)
200g Green beans, trimmed and rinsed
4x Pheasant breasts, cut into long strips
Handful of Thai basil leaves
To serve:
Cooked brown rice
Coriander

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