Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil
½ onion, diced
100g green beans, cut into 2cm batons
50g pea eggplant*
250g peeled and deveined prawns
5 cups cooked rice
1 cup Thai basil leaves*
sliced long red chillies, cucumber, spring onion and 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.
- 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.