Ingredients
Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
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)
Instructions
STEP 1
To make the meatballs combine chicken, garlic, spring onion, coriander, breadcrumbs and fish sauce. Form into small meatballs.
STEP 2
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.
STEP 3
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.
STEP 4
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.
NOTES:
Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.
