Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– 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
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. 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.
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!
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