Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
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
pepper
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