When it’s comfort I need, a bowl of Thai green curry always warms my soul. This one is ready in minutes, thanks to my green curry paste that brings all the flavour and none of the hard work.
2 tbsp vegetable oil
½ jar Marion’s Kitchen Thai Green Curry Paste
400ml (14 fl oz) coconut milk
500g (1 lb) sliced chicken (you could also use beef, tofu or seafood)
1 cup of vegetables (e.g. bamboo shoots, snow peas, zucchini or green beans)
1-2 tsp fish sauce, or to taste
steamed rice, to serve
- Heat the oil in a saucepan over medium heat and cook the paste for a minute or until it smells yum.
- Stir through the coconut milk. Add your protein, vegetables and 1 cup water. Bring to a gentle simmer and cook for 4-5 minutes or until your chosen additions are cooked through.
- Taste and season with fish sauce to your liking. Serve with steamed rice.
