Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
500g (about 1 lb) chicken mince
2 garlic cloves, finely chopped
¼ cup finely sliced spring onion (scallions)
¼ cup finely chopped coriander (cilantro)
½ cup panko breadcrumbs*
2 tbsp fish sauce
1 tbsp vegetable oil
100g baby bok choy
Thai basil and finely sliced long red chilli to serve (optional)
To make the meatballs combine chicken, garlic, spring onion, coriander, breadcrumbs and fish sauce. Form into small meatballs.
Heat oil in a large pan over medium heat. Add the THAI GREEN CURRY PASTE and cook 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). Wait for the curry to start simmering again. Then add the meatballs. Cover and cook for 5 minutes.
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry. Cover and simmer for another 5 minutes or until chicken meatballs are cooked through. Add in the bok choy and cover and simmer for a further 2 minutes. Top with basil and chillies, if using and serve with steamed rice.
Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.