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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)
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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