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.