By Jane Marshall - 20th February 2020 6:07am
With thanks to The Guardian 'FEAST' magazine!
Thai Peanut Curry with Pheasant
Ingredients (Serves 4-6)
- 1 Pheasant -- jointed
- 5 tsp coconut oil
- 1 medium squash peeled and diced
- 1 medium onion finely sliced
- 4 garlic cloves
- 1 stem lemongrass
- 1 large thumb fresh ginger peeled
- 150-200g red Thai curry paste
- 2 tbsp peanut butter
- 400ml tin coconut milk
- 1 tsp fish sauce
- Peanuts toasted and roughly chopped
- Coriander leaves
- 1 lime, juiced
Heat the oven to 220 C (200C fan)/gas 7, then season the pheasant.
Heat 2 tbsp of the coconut oil in a deep, wide casserole dish and brown the meat skin side down. Set the meat aside and tip the squash into the dish, season and stir to coat in the hot fat. Roast for 10 mins while you make the sauce.
Put the shallots, lemongrass, garlic, ginger, curry paste and peanut butter into a blender with a tablespoon of water and blitz to a paste. Warm the remaining oil in a saucepan, gently fry the paste for 7-8 mins, then add the coconut milk, 100ml water and fish sauce.
Take the squash out of the oven. Bring the sauce to simmering point, pour it over the squash and stir in the pheasant legs. Roast for 10-15 mins, then add the rest of the meat and cook for a final 10-15 mins until the meat is tender and the squash cooked through.
Serve on a bed of steamed rice, sprinkled with the peanuts, coriander and fresh lime paste
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