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) 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
Heat oil over medium heat and fry my THAI GREEN 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). Now add the FISH SAUCE and 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 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.