Slices of chicken thighs, chunks of zucchini and Marion’s Kitchen Green Curry kit make a super-quick version of the frequent flyer of Thai dishes: Thai green chicken curry. Add a sprig of fresh Thai basil for extra flavour, if you like.
2 tbsp vegetable or canola oil
1 x Marion’s Kitchen Thai Green Curry kit, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
500g (about 1 lb) chicken thigh fillets, thinly sliced
1 zucchini (courgette), sliced
fresh Thai basil leaves, to serve (optional)
steamed rice, to serve
- Heat oil over medium heat and fry my THAI GREEN CURRY PASTE 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.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken and zucchini and simmer for 5-10 minutes or until the chicken is cooked through. Top with fresh basil, if using. Serve with steamed rice.
- Notes: Feel free to use regular Italian basil if you can’t get hold of Thai basil, or leave it out altogether.
