Pot-Roast Red Curry Pheasant Recipe | olivemagazine
This impressive pot-roast needs just five minutes prep time. The oven does all the work, infusing the caramelised meat with aromatic Thai red curry flavours
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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