Thai Green Chicken Curry with Noodles

Thai Green Chicken Curry with Noodles

https://youtu.be/7THoNmbmSIQ INGREDIENT green curry, chicken, noodle European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

  • THAI GREEN CURRY PASTE

  • COCONUT MILK

  • DRIED THAI HERBS & CHILLI

  • BAMBOO SHOOTS

200g (7 oz) dried vermicelli noodles

2 tbsp vegetable or canola oil

100g (3.5 oz) apple eggplants

50g (1.7 oz) pea eggplants

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

1 cup fresh basil leaves*

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

1 red chilli, finely sliced (optional)

Instructions

STEP 1

Cook noodles  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 eggplants. Simmer for 10-15 minutes or until chicken is cooked through and eggplants have softened slightly.

STEP 5

Spoon chicken curry over noodles. Top each serving with fresh basil and snake beans. Sprinkle with fresh chilli (if using) and serve.

 

*NOTES:

  • Thai lemon basil or bai maeng lak is traditional but Thai basil or even regular basil can be used too

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