Easy Thai Red Pheasant Curry Recipe

Ingredients

• 3 cloves garlic, minced
• 1-inch ginger, peeled and minced
• 1 tbsp vegetable oil
• 2 tbsp red curry paste
• 2 tbsp fish sauce (to taste)
• 1 tbsp brown sugar (to taste)
• 2 tbsp peanut butter
• 2 tins (800ml) coconut milk
• 20g fresh coriander
• 4-6 pheasant breasts, cut into bite-sized pieces
• 1 large white onion, chopped
• 1 lime, zested and cut into wedges
• 1 fresh chilli, sliced
• 30g Peanuts