Pot-Roast Red Curry Pheasant Recipe | olivemagazine

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