Marion’s Kitchen Thai Green Curry, which includes:
- THAI GREEN CURRY PASTE
- COCONUT MILK
- DRIED THAI HERBS & CHILLI
- BAMBOO SHOOTS, drained
2 tbsp vegetable or canola oil
1 onion, diced
1 cup chicken stock
1kg (about 2 lb) boneless chicken thighs, cut into 3cm (1”) cubes
1 carrot, diced
1 tbsp corn flour (cornstarch), mixed with 1 tbsp water
1 sheet puff pastry, thawed
2 egg yolks, lightly whisked
Sesame seeds for sprinkling
Preheat oven to 200°C/390°F.
Heat the vegetable oil in a large wok or saucepan over medium high heat. Add the onion and a pinch of salt and cook for 2-3 minutes. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI and chicken stock. Add the chicken, carrot and BAMBOO SHOOTS. Cover and simmer for 15 minutes or until the carrot is tender.
Remove the lid and stir through the corn flour mixture. Simmer for about a minute or until thickened. Transfer to 6-cup capacity casserole dish. Cover with pastry. Brush the pastry with the egg yolks and use a knife to pierce 3 holes in the pastry. Sprinkle with sesame seeds.
Bake in the oven for 15-20 minutes or until the pastry is golden and puffy. Allow to cool for 10 minutes before serving.