Thai Green Curry Stir-fry

Thai Green Curry Stir-fry

https://youtu.be/NJCbUoZ1zkI INGREDIENT Thai Green Curry Stir-fry 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

2 tbsp vegetable or canola oil

500g thinly sliced chicken

200g eggplant, cut into bite-sized pieces

200g zucchini, cut into bite-sized pieces

½ cup Thai basil leaves

sliced red chilli to serve (optional)

steamed rice to serve

Instructions

STEP 1
Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.

STEP 2
Drain and discard the liquid from the BAMBOO SHOOTS.

STEP 3
Add the chicken and stir-fry for 2 minutes or until almost cooked. Then add the eggplant, zucchini and bamboo shoots and stir-fry for another 2 minutes.

STEP 4
Now add the COCONUT MILK and 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). Stir-fry until chicken is cooked and vegetables are tender. Remove from heat and toss through the Thai basil. Top with red chilli (optional). Serve with steamed rice.

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