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
500g (1 lb) thinly sliced chicken
200g (7 oz) eggplant, cut into bite-sized pieces
200g (7 oz) zucchini, cut into bite-sized pieces
½ cup Thai basil leaves
sliced red chilli to serve (optional)
steamed rice to serve
Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
Drain and discard the liquid from the BAMBOO SHOOTS.
Add the chicken and stir-fry for 2 minutes or until almost cooked. Then add the eggplant, zucchini and bamboo shoots and stir-fry for another 2 minutes.
Now add the COCONUT MILK and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Stir-fry until chicken is cooked and vegetables are tender. Remove from heat and toss through the Thai basil. Top with red chilli (optional). Serve with steamed rice.
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