Quail Curry with Pink Peppercorns Recipe - Great British Chefs

Ingredients

• 1 tbsp of fresh turmeric
• 5 dried bird's eye chillies
• 1 tsp black peppercorns
• 3 tbsp of Thai red curry paste
• 2 tbsp of vegetable oil
• 2 tbsp of palm sugar
• 400g of water
• 2 tbsp of Thai fish sauce
• 2 partridges, dressed, or other small game birds
• 2 tbsp of coconut flakes, toasted
• 4 makrut lime leaves
• 1 tbsp of pink peppercorns, Brazilian
• lime juice to taste
• cooked rice, for serving