Pot-roast red curry pheasant
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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp vegetable oil
- 2whole pheasants
- 4long shallots, halved
- 4tbsp red curry paste
- 2lime leaves (optional)
- 1stick lemongrass, bashed
- 400ml coconut milk
- 1tbsp fish sauce
- ½tbsp soft light brown sugar
- 2limes, 1 juiced, 1 wedged to serve
- handful of coriander, roughly chopped
- steamed jasmine rice, to serve
- green vegetables, to serve
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Heat a casserole over a medium-high heat with the oil. Season the pheasants well, then put into the pan along with the shallots. Cook both for 2-3 mins on each side of the breast, and then the base until nicely caramelised. Move to a plate. Add the curry paste to the pan and cook for 5 mins until darkened. Add the lime leaves (if using), lemongrass, coconut milk, fish sauce, sugar and 200ml of water. Season lightly, then add the pheasants back to the pan, breast-side up. Put into the oven for 1 hr 15 mins until the pheasants are cooked through.Step 2
Leave the pheasants in the pan to rest for 10 mins, then scatter with coriander. Either remove the pheasants and carve, then take to the table, or take the whole pot to the table with a small knife. Serve with rice and green vegetables.