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
sea salt
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