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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.
So easy!
Omg. This is so much easier than I thought! Similar process as Easy Curry Mee & Easy Curry Laksa but slightly easier & shorter preparation! I picked an eggplant as my preference for veggie because its flavourful. I couldn’t find Marion’s Kitchen Thai Green Curry Paste in Singapore so I used Dancing Chef green curry paste & it’s still delicious! Thumbs up!
nice!!
Chances upon the green curry paste in Coles when I was in Australia and I had to buy it as I’m a fan of Marion. Simmered the dish for around 15 minutes instead as the long beans were taking longer to cook. Added a little bit of water at the end and IT TASTED AMAZING even though I didn’t have bamboo shoots or kaffir lime leaves or Thai basil. My boyfriend had seconds and was so impressed. I will definitely buy the paste again.