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.