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
Another hit
This was so yummy! I didn’t have your green curry paste because I live in Canada and sadly, can’t get your products. I used another Thai paste and it was still delicious. I love your dishes Marion. Thank you 😊
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She makes such good dishes!! I tried some and must say SUPERB