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
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She makes such good dishes!! I tried some and must say SUPERB