Luke Farrell's Southern Thai Partridge Curry

Luke Farrell notes that small game birds like partridge, ducks and quail are very popular in Southern Thailand, typically 'gently simmered in a rich coconut gravy until falling off the bone'. This recipe uses a pressure cooker, so the partridge becomes wonderfully tender in just 20 minutes.
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[@markchristopher4165]

Lovely little dish

[@endlessdreamkitchen]

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