Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
200g (7 oz) dried vermicelli noodles
2 tbsp vegetable or canola oil
100g (3.5 oz) apple eggplants
50g (1.7 oz) pea eggplants
500g (about 1 lb) chicken thigh fillets, thinly sliced
1 cup fresh basil leaves*
50g (about 2 oz) green beans, trimmed, finely sliced
1 red chilli, finely sliced (optional)
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