Everybody loves a Thai green curry and with MPUK’s Green Curry Paste you can now make your own! Follow our recipe or use your own favourite vegetables. It’s as easy as 1-2-3!
2 boneless and skinless chicken thighs, grilled and sliced
2 tbsp cooking oil (coconut or vegetable oil)
1 small onion, chopped
1 small aubergine, cut in to 2cm pieces
1 small courgette, sliced into small wedges
140g/6oz tin of sliced bamboo shoots
1 or 2 peppers (red, green, orange or yellow)
1 x 400g/14oz tin of coconut milk
fish sauce to season
1/2 jar My Pop Up Kitchen Green Curry Paste
1. Heat a pan until hot and add the oil. Add the onion and fry for 1 minute. Add the bamboo shoots and aubergine and cook until the aubergine has softened. Add the paste and fry until all the vegetables are coated with the paste.
2. Turn down the heat and add the coconut milk along with the courgette. Simmer until the courgettes are soft, but don’t let the coconut milk boil or it might split.
3. Add the peppers and sliced chicken. Simmer for 5 minutes, or until all the ingredients are hot, season with fish sauce, serve and enjoy!
4. Ready to serve with jasmine rice.
Serves 2-3 people
MPUK Tip: Marinade the chicken with soy sauce before grilling for extra flavour!