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Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp oil
300g (about 10 oz) chicken breast thinly sliced
100g (about 2 oz) broccolini, trimmed, sliced lengthways
3 large zucchini
1 cup basil leaves
finely sliced long red chilli (optional)
To prepare the zucchinis, use a vegetable peeler to cut long thin slices off one side of the zucchini. Stop when you reach the centre seeds and turn the zucchini to cut slices off another side. Repeat until all but the centre of the zucchini has been sliced. Cut the thin slices in to ‘noodles’ and place in a large microwave proof bowl. Dice zucchini centres and reserve to add to the curry later.
To make the curry, heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
Pour in the creamy COCONUT MILK and ½ cup of water. Then add 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). Wait for the curry to start simmering again.
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken, broccolini and reserved cubes of zucchini centres. Simmer for 5-10 minutes or until chicken is cooked through.
In the meantime, cover zucchini noodles with cling film and microwave on high for 2 minutes.
Divide zucchini noodles among bowls and top with curry. Top with fresh basil and chilli if using.
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