Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
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)
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 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.
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.