Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
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THAI GREEN CURRY PASTE
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COCONUT MILK
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DRIED THAI HERBS & CHILLI
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BAMBOO SHOOTS
2 tbsp vegetable or canola oil
5 birds’ eye chillies, chopped
5 large chillies, chopped
500g (about 1 lb) chicken thigh fillets, thinly sliced
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. Take the dried chillies out of the DRIED THAI HERBS & CHILLI pouch and roughly chop them before adding them into the curry along with the dried herbs. Add the fresh birds’ eye and large chillies.
STEP 3
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry. Then add the chicken and simmer for 5-10 minutes or until chicken is cooked through. Serve with plenty of milk! LOL!
