Thai-style partridge curry with noodles
Thai-style partridge curry with noodles will add a mouthful of zing to your usual partridge repitoire.
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.thefield.co.uk.
Cooking tools:
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Mixing bowl
- Serving bowl
- Spoon
- Ladle
- Stove
- Colander
- Kettle
- Serving platter
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
- pepper
- 100g (31⁄2oz) ribbon rice noodles
- Limes
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