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Thai Green Curry Stir-fry

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

WATCH THIS RECIPE

Thai Green Curry Stir-fry

PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients

2 tbsp vegetable or canola oil

Marion’s Kitchen Thai Green Curry meal kit, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

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 the 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 or until the vegetables are just tender.

  • 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 the chicken is cooked and vegetables are tender. Remove from heat and toss through the Thai basil. Top with red chilli, if using. Serve with steamed rice.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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