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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Thai Green Curry Stir-fry

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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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