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.
Recipe courtesy of Eat Wild www.eatwild.co