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2 tbsp vegetable oil
½ jar (about a ¼ cup) Marion’s Kitchen Thai Green Curry Paste
400ml (14 fl oz) can coconut milk
4 makrut lime leaves (optional)
500g (1 lb) chicken thigh fillets, thinly sliced
50g (2 oz) green beans, trimmed, finely sliced
50g (2 oz) baby spinach
180g (6 oz) dried udon noodles
1 tbsp fish sauce (or to taste)
5 dried red chillies (optional)
½ cup Thai basil (or Italian basil) leaves, plus extra to serve
1 cup bean shoots
To make the curry, heat the oil in a pan over medium heat. Add the Thai Green Curry Paste and cook, stirring, for 1 minute or until it’s fragrant.
Pour in the coconut milk and ½ cup of water. Scrunch up the makrut lime leaves (if using) to release their yummy fragrance and then add into the sauce. Bring to a simmer, then add the chicken, beans and baby spinach. Turn the heat to low and cook for 4-5 mintues or until the chicken is cooked.
Meanwhile, cook the noodles in boiling water according to packet instructions. Drain, rinse to cool and divide among 4 serving bowls.
While your noodles are cooking, season your curry with fish sauce and add the dried chillies for extra heat (if using). Stir through the basil leaves. Remove from heat and ladle the curry over your noodles. Top with bean shoots and extra basil.
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She makes such good dishes!! I tried some and must say SUPERB