Southern Thai partridge curry
This recipe for quail simmered in a rich coconut gravy garnished with pink peppercorns, makrut lime leaves and coconut flakes uses a pressure cooker, so the quail becomes wonderfully tender in just 20 minutes.
- Total:
Ingredients
- 1tbsp of fresh turmeric
- 5dried bird's eye chillies
- 1tsp black peppercorns
- 3tbsp of Thai red curry paste
- 2tbsp of vegetable oil
- 2tbsp of palm sugar
- 400g of water
- 2tbsp of Thai fish sauce
- 2partridges, dressed, or other small game birds
- 2tbsp of coconut flakes, toasted
- 4makrut lime leaves
- 1tbsp of pink peppercorns, Brazilian
- lime juice to taste
- cooked rice, for serving
Instructions
Step 1
In a pestle and mortar, finely pound the turmeric, chillies and peppercorns, and add the curry paste to combineStep 2
In a pressure cooker, add the vegetable oil and stir-fry the curry paste until fragrantStep 3
Add the palm sugar to caramelise the pasteStep 4
Pour in the water and bring to the boil. Add the fish sauce, and then taste, adding more if needed. Add the partridges, put the lid on the pressure cooker and cook for 20 minutes or until the meat falls off the boneStep 5
Release the pressure from the pressure cooker manually. Cook the curry for 5 more minutes uncovered over high heat if the birds aren't quite done. Remove the bird from the pan. Add in the roasted coconut flakes, torn makrut lime leaves and pink peppercorns and simmer the sauce for a few more minutes, or until it has reduced slightlyStep 6
And a squeeze of lime juice to taste, then serve the birds whole, spooning the rich sauce over hot rice