1 x Marion’s Kitchen Thai Yellow Curry, which includes:
THAI YELLOW CURRY PASTE
DRIED HERBS & CHILLI
2 tbsp vegetable oil
500g sliced chicken thighs
1 zucchini, sliced
Heat the oil over medium heat and fry the YELLOW CURRY PASTE for about a minute or until it starts to smell yummy.
Now’s the time to pour in the creamy COCONUT CREAM and 1 cup of water.
Add the fragrant DRIED HERBS & CHILLIES. Stir through and wait for the curry to start simmering again.
Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry along with the chicken and zucchini. Simmer for about 10 minutes or until the chicken is cooked. Enjoy!