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)
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