Marion’s Kitchen Thai Green Curry*, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILI
– BAMBOO SHOOTS
6 chicken thigh pieces
18 flour or corn tortillas
finely shredded cabbage or lettuce to serve
crushed avocado, to serve
roughly chopped coriander (cilantro), to serve
sriracha chili sauce (optional)
Tomato salsa :
6 tomatoes, diced
½ small red onion, finely diced
¼ cup roughly chopped coriander (cilantro)
3 tbsp lime juice
Preheat the oven to 180°C.
In a large bowl whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and the DRIED THAI HERBS & CHILI. Add chicken pieces and stir to coat.
Place chicken and sauce into a roasting tin that fits all pieces in one layer. Roast for 1 hour. Shred chicken meat.
Drain the BAMBOO SHOOTS and roughly chop them. Add them into a bowl along with the fresh tomato salsa ingredients. Mix well. Heat tortillas following packet instructions.
Layer lettuce, pulled chicken, salsa and avocado onto tortillas. Drizzle with sriracha and top with coriander. And enjoy!
Notes:
– You can also use my Thai Red Curry Kit here too!
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