Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
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THAI GREEN CURRY PASTE
-
COCONUT MILK
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DRIED THAI HERBS & CHILLI
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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