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Thai Green Chicken Curry with Noodles

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Everything that is magical about Thai food in one plate. Apple and pea eggplants really take the flavour and texture of this chicken curry to the next level. Vermicelli noodles make it a filling meal on its own, and using Marion’s Kitchen Thai Green Curry kit means it’s a great midweek meal, ready in around half an hour.

WATCH THIS RECIPE

THAI GREEN CHICKEN CURRY WITH NOODLES

PREP TIME

10 minutes
COOK TIME

20 minutes
SERVES

4
Ingredients

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)

Steps
Step 1

Cook noodles  in boiling water according to packet instructions.  Drain and divide among 4 serving bowls.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon chicken curry over noodles. Top each serving with fresh basil and snake beans. Sprinkle with fresh chilli (if using) and serve.

Note Icon

Notes:

– Thai lemon basil or bai maeng lak is traditional but Thai basil or even regular basil can be used too.

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