Instructions

1. Prep the pheasant breasts by removing from the packaging, cutting into bite-sized chunks and seasoning all over.
2. Heat a tablespoon of vegetable oil in a large, deep pan on a high heat then add the diced pheasant and sauté until the meat has started to colour to enrich the pheasant’s flavour. Remove the pheasant from the pan and set to one side over a colander to rest and drain off any oil.
3. In the same pan, add the curry paste. Fry the paste for a few minutes on a medium heat andcombine with any meat cooking juices.
4. Return the sauteed pheasant to the pan and stir with the curry paste.
5. Prepare the green beans by removing the ends and halving then set aside.
6. Add the stock and coconut milk to the pan, stir together thoroughly and turn the heat up. Once the curry starts to boil, reduce the heat to medium-low and leave to simmer. Season to taste.
7. After 15 minutes, add the green beans and leave to simmer for another 15-20 minutes.
8. While the curry simmers, cook the rice in 600ml boiling water with the star anise and cinnamon stick for around 10 minutes before turning off the heat, placing a lid on the pan and leaving to steam until fluffy but still slightly tender (around another 10 minutes).
9. Remove the aromatics from the rice before serving with the curry topped with picked coriander leaves.