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
½ onion, diced
100g (3.5 oz) green beans, cut into 2cm (0.8 inch) batons
50g (about 2 oz) pea eggplant*
250g (about 9 oz) peeled and deveined prawns
5 cups cooked rice
1 cup Thai basil leaves*
sliced long red chillies, to serve (optional)
cucumber, to serve (optional)
spring onion, to serve (optional)
lime, to serve (optional)
Drain the BAMBOO SHOOTS and set aside for later.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion and stir-fry for a minute. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI, green beans and the pea eggplant. Simmer for a minute until vegetables are just tender and sauce has thickened slightly.
Add the prawns and simmer until just cooked.
Add the rice and stir-fry until evenly mixed through. Remove from heat and toss through the Thai basil. Garnish with red chillies if using.
NOTES:
– In Thailand, ‘pea eggplants’ are known as mak-heua puang (มะเขือพวง). They add a slightly bitter, herbal flavour to Thai curries. Find them at specialty Thai or Asian grocers. Alternatively use regular eggplant, diced.
– Use regular Italian basil if Thai basil is not available.
