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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Green Curry Stir-fry

If you’re after curry in a hurry, this stir-fry is just what you need! Ideal for busy weeknights, it’s fast, fabulous and packed full of gorgeous vegies.

WATCH THIS RECIPE

THAI GREEN CURRY STIR-FRY

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

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

Steps

Step 1

Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.

Step 2

Drain and discard the liquid from the BAMBOO SHOOTS.

Step 3

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.

Step 4

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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