THAI GREEN CHICKEN CURRY

Marion’s Kitchen THAI GREEN CHICKEN CURRY INGREDIENT THAI GREEN CHICKEN CURRY European Print This

Serves: 4

Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Green Curry, which includes:

THAI GREEN CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS

2 tbsp vegetable or canola oil

500g (about 1 lb) chicken thigh fillets, sliced very thin

1 zucchini, sliced

fresh basil leaves to serve (optional)

steamed rice to serve

Instructions

STEP 1

Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.

STEP 2

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 3

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken and zucchini and simmer for 5-10 minutes or until chicken is cooked through. Top with fresh basil, if using. Serve with steamed rice.