vegetable oil, for shallow frying
4 eggs
Marion’s Kitchen Thai Red Curry, which includes:
– BAMBOO SHOOTS
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
4 garlic cloves, roughly chopped
½ onion, diced
300g (10.5 oz) chicken thigh fillets, thinly sliced
5 cups cooked rice
1 cup Thai basil leaves*, to serve
sliced cucumber, to serve
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