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
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