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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Green Chicken Curry Spaghetti

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Marion loves a fusion meal, and using spaghetti instead of Asian-style noodles is a simple substitution. This spicy pasta will be a regular on your midweek meal table.

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

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)

Steps

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.

Icon 5

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.

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