Quail Curry with Pink Peppercorns Recipe
by Luke Farrell
2
40 minutes
Ingredients

  • 1 tbsp of fresh turmeric
  • 5 dried bird's eye chillies
  • 1 tsp black peppercorns
  • 3 tbsp of Thai red curry paste
  • 2 tbsp of vegetable oil
  • 2 tbsp of palm sugar
  • 400g of water
  • 2 tbsp of Thai fish sauce
  • 2 partridges, dressed, or other small game birds
  • 2 tbsp of coconut flakes, toasted
  • 4 makrut lime leaves
  • 1 tbsp of pink peppercorns, Brazilian
  • lime juice to taste
  • cooked rice, for serving
Method
1

In a pestle and mortar, finely pound the turmeric, chillies and peppercorns, and add the curry paste to combine

  • 1 tbsp of fresh turmeric
  • 5 dried bird's eye chillies
  • 1 tsp black peppercorns
  • 3 tbsp of Thai red curry paste
2

In a pressure cooker, add the vegetable oil and stir-fry the curry paste until fragrant

  • 2 tbsp of vegetable oil
3

Add the palm sugar to caramelise the paste

  • 2 tbsp of palm sugar
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 bone

  • 400g of water
  • 2 tbsp of Thai fish sauce
  • 2 partridges, dressed, or other small game birds
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 slightly

  • 2 tbsp of coconut flakes, toasted
  • 4 makrut lime leaves
  • 1 tbsp of pink peppercorns, Brazilian
6

And a squeeze of lime juice to taste, then serve the birds whole, spooning the rich sauce over hot rice

  • lime juice to taste
  • cooked rice, for serving