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)
Cook noodles 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 eggplants. Simmer for 10-15 minutes or until chicken is cooked through and eggplants have softened slightly.
Spoon chicken curry over noodles. Top each serving with fresh basil and snake beans. Sprinkle with fresh chilli (if using) and serve.
Notes:
– Thai lemon basil or bai maeng lak is traditional but Thai basil or even regular basil can be used too.
