Thai-style partridge curry with noodles - The Field

Ingredients

• 3 tbsp veg oil
• 1 big lump of ginger
• 1 lump of galangal (if you can get it)
• 100g (31⁄2oz) fresh peas
• 100g (31⁄2oz) sugarsnap peas
• 1 lemongrass stem
• 4 cloves garlic
• 4 lime leaves
• 1 bunch coriander (stems finely chopped, leaves coarsely chopped)
• 4 partridges, breasted
• 1 tbsp red or green Thai curry paste
• 2 cans coconut milk
• 1 tsp fish sauce
• Salt and pepper
• 100g (31⁄2oz) ribbon rice noodles
• Limes