Thai-style partridge curry with noodles will add some zing to your usual partridge repitoire. Partridge is a proper seasonal ingredient for September and this is a particularly good way of using birds shot a little below pukka altitude, breasted and shredded.  This curry is just one of out 10 best partridge recipes.

The wonderful creamy mix of the coconut milk in this Thai-style partridge curry with noodles dish, combined with a zesty dash of lime will ensure an exciting taste to the strong flavour of the partridge. It is best to leave this type of dish to settle on a low heat to ensure that all of the flavours blend over time.

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

Before beginning your Thai-style partridge curry with noodles, 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 no longer than 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 your Thai-style partridge curry with noodles in deep bowls with beer on the side.