1 x Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil
200g (about 7 oz) peeled and deveined prawns (shrimp)
2 x 200g (about 7 oz) white fish fillets, cut into thick pieces
steamed rice to serve
Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it’s sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
Pour in the creamy coconut milk and 1 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). Now 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 prawns and fish. Simmer for about 5 minutes or until seafood is cooked through. Remove from heat and serve with steamed rice.