This article was written for Annabel & Grace, which is now part of Rest Less.
Pheasant Thai Curry (easy peasy)
INGREDIENTS Serves 4
4 Pheasant breasts, sliced lengthways
1 onion, chopped
½ tin Full Fat Coconut Milk (don’t be tempted to use low fat version, it isn’t worth the calorie saving)
1 knob Fresh ginger, grated
4 cloves garlic
Half bunch fresh coriander
Microwaveable rice (3 packs)
Pot of pre-made Thai curry paste
How to prepare
Fry the onion with the garlic and grated ginger in a drizzle of olive or sunflower oil until soft. Add the pheasant breast strips.
Once coloured, stir in the curry paste and cook out for a minute or two, then pour in the coconut milk.
Cook for a few more minutes so that the pheasant is fully cooked, then cover and keep warm.
Microwave the rice (3 packs together usually takes 6 mins on full)
Season your curry and sprinkle with chopped coriander. Serve with the cooked rice.