Name: Pot-roast red curry pheasant
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; 2 whole pheasants; 4 long shallots, halved; 4 tbsp red curry paste; 2 lime leaves (optional); 1 stick lemongrass, bashed; 400ml coconut milk; 1 tbsp fish sauce; ½ tbsp soft light brown sugar; 2 limes, 1 juiced, 1 wedged to serve; handful of coriander, roughly chopped; steamed jasmine rice, to serve; green vegetables, to serve

A Pot-roast red curry pheasant i a cast iron pot next to a bowl of broccoli

1 tbsp vegetable oil
2 whole pheasants
4 long shallots
halved
4 tbsp red curry paste
2 lime leaves
(optional)
1 stick lemongrass
bashed
400ml coconut milk
1 tbsp fish sauce
½ tbsp soft light brown sugar
2 limes
1 juiced, 1 wedged to serve
handful of coriander
roughly chopped
steamed jasmine rice
to serve
green vegetables
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Heat a casserole over a medium-high heat with the oil. Season the pheasants well, then put into the pan along with the shallots. Cook both for 2-3 mins on each side of the breast, and then the base until nicely caramelised. Move to a plate. Add the curry paste to the pan and cook for 5 mins until darkened. Add the lime leaves (if using), lemongrass, coconut milk, fish sauce, sugar and 200ml of water. Season lightly, then add the pheasants back to the pan, breast-side up. Put into the oven for 1 hr 15 mins until the pheasants are cooked through.
step 2
Leave the pheasants in the pan to rest for 10 mins, then scatter with coriander. Either remove the pheasants and carve, then take to the table, or take the whole pot to the table with a small knife. Serve with rice and green vegetables.