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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Vegetable Green Curry

Apple eggplants are one of Marion’s favourite Thai ingredients, but you can use zucchini if you can’t find them. Along with crisp snow peas and tofu, they make this vego green curry a memorable meal.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen Thai Green Curry, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

2 tbsp vegetable or canola oil

200g (about 7 oz) firm tofu, cut into bite-sized pieces

250g (about 9 oz) snow peas, trimmed

100g (about 4 oz) apple eggplants, cut into quarters (alternatively use sliced zucchini)

steamed rice, to serve

Steps

Step 1

Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.

Step 2

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 add the FISH SAUCE and wait for the curry to start simmering again.

Step 3

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the tofu, snow peas and apple eggplants and simmer for about 5 minutes until vegetables are slightly softened. Remove from heat and serve with steamed rice.

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