Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp vegetable oil
400g (14 oz) baby spinach
500g (1 lb) fish fillets, cut into bite-sized pieces
fresh Thai basil and sliced red chillies, to serve
Heat the vegetable oil in a wok or saucepan over medium heat. Add the THAI GREEN CURRY PASTE and cook, stirring, for a minute or until fragrant. Stir in the COCONUT MILK and 1 cup of water. Add the baby spinach and cook for 2-3 minutes or until wilted. Transfer the curry and spinach to a blender or food processor and blend until smooth.
Pour the green curry sauce back into the wok or saucepan. Add the DRIED THAI HERBS & CHILLI. Drain the BAMBOO SHOOTS and add those also. Add the fish and gently simmer for 4-5 minutes or until the fish is cooked through.
Transfer to a serving bowl and top with basil and chilli.
So Delicious, Healthy & Simple
This was the first time I’d purchased one of Marion’s meal kits & I made her Super Green Fish Curry; all I can say is WOW! It was delicious, easy to make & I loved the addition of the spinach which loaded up my daily vegetable count & the end result was a spectacular, shimmering emerald curry. I also added some snow peas, a small zucchini & a little diced pumpkin. My friend said it was “amazing.” This will definitely be a welcome rotation at my house. Thanks, Marion.