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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Fridge Clean Curry

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When it’s almost shopping day and all you have in your fridge is some leftover chicken and the last of the week’s veg, Marion’s Kitchen Thai Green Curry kit comes to the rescue with a super-delicious stir-fry. Why eat takeaway when you can have something this quick and easy on the table in 15 minutes?

WATCH THIS RECIPE

MUM’S FRIDGE CLEAN CURRY

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4

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)

Steps

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).  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 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.

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