Very Spicy Thai Green Curry | Marion's Kitchen

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.