1. Begin by setting your pot on a medium heat. 

2. Roughly chop the garlic, onions, ginger and add to the pot to sweat. 

3. Break down the partridges by removing the breasts and legs, the rest of the carcass could be used for stock if desired. Roughly dice the breast and add to the pan, bones included and brown for a few minutes (we’ll pick them out later).

4. Add your Thai Curry Paste, depending on the % of chilies used in your paste, add accordingly to your spice preference. Remember, you can always add more, but can’t take it away! 

5. Add coconut milk and let simmer for 10-50 minutes depending on how much time you have or how developed you wish the flavours to be. 

6. Put your rice on to cook, following the packet’s instructions. Cut the water with some coconut milk for the ultimate cooling rice to compliment the curry, if you wish. 

7. You can take the bones out either now or just before serving. Fish them out and remove the meat from the bones using two forks and return the meat to the pot. 

8. Add the stock cube to the curry with a splash of either fish sauce or soy sauce. Slice the peppers and baby corn into lengths and with the mange tout, add to the pot. 

9. Let simmer for another 5 minutes until the additional veg have become softer. This is of course also personal preference, if you like more crunch, leave them for only a few minutes. 

Serve with the rice and enjoy!