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Marion’s Kitchen Thai Green Curry Meal Kit, which includes:
– BAMBOO SHOOTS
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil
½ onion, diced
100g (3.5 oz) green beans, cut into 2cm (just under 1 inch) batons
50g (about 2 oz) pea eggplants*
250g (about 9 oz) peeled and deveined prawns, tails intact
5 cups cooked rice
1 cup Thai basil leaves*
sliced long red chillies, to serve (optional)
sliced cucumber, 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 or until slightly softened. 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 eggplants. Simmer for a minute until the vegetables are just tender and the 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. Serve with sliced cucumber.
– 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.
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