Thai Green Curry Recipe - Marions Kitchen

Marion’s Kitchen Thai Green Curry Recipe

Thai Green Curry Recipe

ABOUT

MK Thai Green Chicken Curry
My most treasured family recipe made with the highest quality ingredients. A harmonious balance of savoury spice, peppery chilli and sweet coconut milk.

Thai Green Curry Recipe

RECIPE GUIDE

IN THIS PACK

– green curry paste
– coconut milk
– dried Thai herbs & chilli
– fish sauce
– bamboo shoots

SIMPLY ADD

– 2 Tbsp vegetable oil
– 500g sliced chicken, beef, duck or whole peeled prawns
– 1 cup vegetables (e.g. green beans or thick slices of zucchini)

Serving suggestion: serve with steamed rice

STEP 1
Heat oil over medium heat and fry my GREEN CURRY PASTE* for about a minute or until it starts to smell yummy.

STEP 2
Now’s the time to pour in the creamy COCONUT MILK and 1 cup of water.

STEP 3
Add the fragrant DRIED HERBS & CHILLIES*. Add the FISH SAUCE. Wait for the curry to start simmering again.

STEP 4
Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry along with your favourite meat or prawns and vegetables. Simmer for about 5 minutes or until your chosen additions are cooked to your liking. Enjoy!

*Spice it how you like:
If you like it mild, use less curry paste, remove the dried chillies and add an extra ½ cup of water. If you like it hot, use all the curry paste and chop up the dried chillies before you add them.

Thai Green Curry Recipe

INGREDIENTS

COCONUT CREAM: coconut milk (80%), water, stabiliser (466).

BAMBOO SHOOTS: bamboo shoots (59%), water.

GREEN CURRY PASTE: green chilli (15%), garlic, galangal, lemongrass, palm sugar, shallot, basil, coriander, cumin, salt, shrimp paste (shrimp, salt), kaffir lime leaf, kaffir lime peel, sugar.

FISH SAUCE: anchovy extract (68%), salt, sugar.

DRIED HERBS: basil, chilli, kaffir lime leaf.