Thai-style partridge curry with noodles

By By Mike Robinson of The Field

Tuesday, 14 September 2010

Warm up this September with seasonal partridge curry

Thai-style partridge curry with noodles

Serves 4

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 (optional )

Partridge is a proper seasonal
ingredient for September. This is a particularly good way of using birds shot a
little below pukka altitude, breasted and shredded.

Find a big, heavy pan, heat it up and oil it. Finely
chop and slice the vegetable ingredients to your satisfaction - I like ginger
and galangal to be in juliennes (thin matchsticks) but the peas and sugarsnaps
are nice whole. Shred the partridge and add it to the pre-heated pan.

Cook for
two minutes, then add the vegetables and the curry paste (reserve the coriander
leaves). Add the coconut milk and simmer for five minutes, then add a splash of
fish sauce and season to taste. Add the noodles and cook for five minutes. At
the last minute, add the coriander leaves and a squeeze of lime if you wish.
Serve in deep bowls with beer on the side.