THAI GREEN CHICKEN CURRY SPAGHETTI

Thai Green Chicken Curry Spaghetti

THAI GREEN CHICKEN CURRY SPAGHETTI INGREDIENT THAI GREEN CHICKEN CURRY SPAGHETTI European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Green Curry, which includes:

  • THAI GREEN CURRY PASTE

  • COCONUT MILK

  • DRIED THAI HERBS & CHILLI

  • BAMBOO SHOOTS

150g (about 5 oz) dried spaghetti

2 tbsp vegetable or canola oil

500g (about 1 lb) chicken thigh fillets, thinly sliced

1 cup fresh basil leaves

50g (about 2 oz) green beans, trimmed, finely sliced

50g (about 2 oz) bean shoots

1 red chilli, finely sliced (optional)

Instructions

STEP 1

Cook spaghetti in boiling water according to packet instructions. Drain and divide among 4 serving bowls.

STEP 2

To make the curry, heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.

STEP 3

Pour in the creamy COCONUT MILK and 1 cup of water. Then add the dried Thai herbs & chilli (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.

STEP 4

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken and simmer for 5-10 minutes or until chicken is cooked through.

STEP 5

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken and simmer for 5-10 minutes or until chicken is cooked through.

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