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1 x Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
150g (about 5 oz) dried spaghetti
2 tbsp vegetable or canola oil
500g (about 1 lb) chicken thigh fillets, thinly sliced
1 cup fresh basil leaves
50g (about 2 oz) green beans, trimmed, finely sliced
50g (about 2 oz) bean shoots
1 red chilli, finely sliced (optional)
Cook spaghetti in boiling water according to packet instructions. Drain and divide among 4 serving bowls.
To make the curry, 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 chicken and simmer for 5-10 minutes or until chicken is cooked through.
Spoon chicken curry over spaghetti. Top each serving with fresh basil, green beans and bean shoots. Sprinkle with fresh chilli (if using) and serve.
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