2 tbsp vegetable oil
½ jar Marion’s Kitchen Thai Green Curry Paste
400ml (14 fl oz) coconut milk
500g (1 lb) sliced chicken (you could also use beef, tofu or seafood)
1 cup of vegetables (e.g. bamboo shoots, snow peas, zucchini or green beans)
1-2 tsp fish sauce, or to taste
steamed rice, to serve
Chances upon the green curry paste in Coles when I was in Australia and I had to buy it as I’m a fan of Marion. Simmered the dish for around 15 minutes instead as the long beans were taking longer to cook. Added a little bit of water at the end and IT TASTED AMAZING even though I didn’t have bamboo shoots or kaffir lime leaves or Thai basil. My boyfriend had seconds and was so impressed. I will definitely buy the paste again.