Thai Pheasant with Glass Noodle

A wonderful, quick supper. Servers 4.

Ingredients

6 pheasant breasts, cubed
3 tbsp sunflower oil
50g Thai green curry paste
400ml coconut milk
3 tbsps fresh coriander, chopped

Glass Noodles
200g bean thread noodles
2 tbsps sunflower oil
small piece root ginger, grated
1 clove garlic, crushed
1 small fresh chilli, finely sliced
1 tbsp thai fish sauce (nam pla)
2 tsps caster sugar
3 tbsps lime juice
1/2 tsp chilli flakes
2 spring onions, finely sliced
A handful of Thai basil leaves

Cooking time: 20 minutes

Fry the pheasant cubes for 5-7 minutes in a wok or large saucepan until cooked.

Drain off any remaining oil, then stir in the curry paste and coconut milk.

Simmer gently for about 8 minutes.
Then stir in the coriander.

Meanwhile soak the noodles in warm water until soft, then drain well.

Heat the oil and fry the ginger, garlic and chilli for a minute.

Add the fish sauce, sugar, lime juice and chilli flakes.

Stir in the noodles. Add the spring onions and basil.

Serving Suggestion
Serve at once with the cooked pheasant.