Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
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THAI GREEN CURRY PASTE
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COCONUT MILK
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DRIED THAI HERBS & CHILLI
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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)
Instructions
STEP 1
Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
STEP 2
Pour in the creamy coconut milk and 1 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). Now wait for the curry to start simmering again.
STEP 3
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the prawns, fish and vegetables. Simmer for about 5-10 minutes or until seafood is cooked through. Remove from heat and serve.
