Can you handle the heat? Marion’s mum Noi loves a hot curry and this one is made with Marion’s Kitchen Thai Green Curry kit, extra fresh chillies and tender chicken thighs. It’s ready for a midweek meal in under half an hour, but will you be ready for the chilli burn?
Mum’s Very Spicy Thai Green Curry
2 tbsp vegetable or canola oil
Marion’s Kitchen Thai Green Curry Meal Kit , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
5 birdseye chillies, chopped
5 long chillies, chopped, plus extra slices to serve
500g (about 1 lb) chicken thigh fillets, thinly sliced
fresh Thai basil leaves, to serve (optional)
- Place a wok or large frying pan over medium heat. Add the oil and the THAI GREEN CURRY PASTE, then cook, stirring, for about a minute or until it starts to smell yummy.
- Pour in the creamy COCONUT MILK, followed by 1 cup of water. Take the dried chillies out of the DRIED THAI HERBS & CHILLI pouch. Leave them whole for a milder chilli hit, otherwise roughly chop them for maximum spiciness. Add them into the curry along with the dried herbs. Next, add the fresh birdseye and long chillies.
- Drain and discard the liquid from the BAMBOO SHOOTS, then add the drained bamboo shoots to the curry. Give everything a good stir until all the ingredients are well incorporated. Next, add the chicken to the curry. Simmer for 5-10 minutes or until the chicken is cooked through. Transfer to a serving bowl and top with extra chilli slices and Thai basil leaves, if using. Serve with steamed rice.
