1 x Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil
500g (about 1 lb) chicken thighs, sliced very thin
100g (about 4 oz) snow peas, trimmed
1 zucchini, sliced
steamed rice to serve
Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
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). 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, zucchini and snow peas. Simmer for 5-10 minutes or until chicken is cooked through. Serve with steamed rice.