Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
1 tbsp vegetable or canola oil
400g (14 oz) vegetables (e.g. capsicum, broccoli, eggplant, zucchini), cut into bite-sized pieces
400g (14 oz) leftover roast chicken (or fresh/frozen chicken)
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). 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 vegetables and simmer for 3-4 minutes or until vegetables are tender. Add the cooked chicken and simmer for another 2 minutes until just warmed through (if using fresh or frozen chicken, simmer until cooked). Remove from heat and serve.