Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
400g (about 14 oz) peeled and deveined jumbo tiger prawns (or large shrimp)
200g (about 7 oz) snapper fillets, cut into cubes (any firm white fish can be used here)
1 cup vegetables (e.g. snow peas and zucchini)
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