Poultry Recipes - Jungle Curry of Guinea Fowl Recipe

Ingredients

• 1 guinea fowl or similar game bird

• 15ml/1 tbsp vegetable oil

• 10ml/2 tsp green curry paste

• 15ml/1 tbsp fish sauce

• 2.5cm/1 in piece fresh galangal, peeled and finely chopped

• 15ml/1 tbsp fresh green peppercorns

• 3 kaffir lime leaves, torn

• 15ml/1 tbsp whisky

• 300ml/1 1/4 cups chicken stock               

• 50g/2oz snake beans or yard-long beans, cut into 2.5cm/1 in lengths (about 1/2 cup)

• 225g/8oz/3 1/4 cups chestnut mushrooms, sliced

• 1 piece drained canned bamboo shoot, about 50g/2oz, shredded

Serves 4

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Method:

1. Cut up the guinea fowl, remove and discard the skin, then take all the meat off the bones. Chop the meat into bite size pieces and set aside on a plate.

2. Heat the oil in a wok or frying pan and add the curry paste. Stir-fry over a medium heat for 30 seconds, until the paste gives off its aroma.

3. Add the fish sauce and the guinea fowl meat and stir-fry until the meat is browned all over. Add the galangal, peppercorns, lime leaves and whisky, then pour in the stock.

4. Bring to the boil. Add the vegetables, return to a simmer and cook gently for 2-3 minutes, until they are just cooked. Spoon into a dish, and serve.