Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
1 tbsp vegetable oil
100g (3.5 oz) diced butternut pumpkin
300g (10.5 oz) chicken breast, diced
200g (7 oz) skinless salmon fillets, cut into chunks
100g (3.5 oz) broccoli, cut into bite-sized pieces
Thai basil and sliced red chilli to garnish (optional)
Spinach Fried Rice:
– 1 tbsp vegetable oil
– 4 garlic cloves, roughly chopped
– 150g (5 oz) baby spinach
– 4 cups cooked brown rice
– 2 tbsp fish sauce
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.
Pour in the creamy COCONUT MILK and ½ 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).
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry. Remove from heat and divide the curry between 2 small saucepans.
Place the first saucepan over medium-high heat and when simmering add the pumpkin. Cook for 15 minutes or until the pumpkin is just tender. Add the chicken and poach in the curry sauce until cooked through. Remove from heat and set aside.
Place the second saucepan over medium-high heat and when simmering add the broccoli and cook for 4 minutes or until almost tender. Then add the salmon and cook for 3-4 minutes, gently stirring to combine, until just cooked through. Remove from heat and set aside.
For the spinach fried rice, heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and cook for half a minute. Add the spinach and cook until just wilted. Add the rice and fish sauce and mix until well combined. Season with plenty of pepper. Remove from heat and divide among 4 food storage containers.
Divide the chicken curry between 2 of the containers. Divide the salmon curry between the other 2 containers. Garnish with basil and chilli if using. Cover and store in the fridge until ready to reheat and serve.