Thai green curry paste recipes | Marion's Kitchen

Thai-spiced Butter Roast Chicken

Marion Grasby — Mon, 03 Oct 2022 06:11:02 +0000

Thai-spiced Butter Roast Chicken

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Thai-spiced Butter Roast Chicken

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Preheat the oven to 220°C (425°F). Carefully using clean hands, gently separate the skin from the chicken breast and legs so that there is a pocket to spoon in the butter.

To make the green curry butter, mix together the softened butter, green curry paste and salt in a small bowl until well combined. Using a spoon, spatula or butter knife, carefully scoop up bits of the butter and place into the pocket between the chicken skin and meat. Rub in so it’s evenly distributed. Now tie the chicken legs together tightly using kitchen string.

Transfer the chicken to an ovenproof dish and sprinkle generously with extra sea salt and ground white pepper. Cook the chicken in the oven on high heat for 30 minutes. Rotate the chicken for an even cook and continue cooking for a further 30 minutes (see note).

After the chicken is cooked, remove the tray from the oven and transfer the chicken to a chopping board to rest. Remove the string.

In the meantime, to make the green curry gravy, scoop out 3 tablespoons of fat and cooking juices and transfer into a small saucepan. Add the green curry paste and place over a high heat. Cook, stirring, for 1 minute to release the flavours until it’s starting to smell gorgeous. Next, add in the coconut milk and fish sauce. Bring to a gentle simmer then cook for 5 minutes until the curry sauce has reduced and thickened a little. Turn off the heat and serve with the roast chicken.

Notes:

– I tend to go with the ratio of 20 minutes per 500g when cooking at this high heat. For example, my chicken was 1.5kg, so it went into the oven for one hour.

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Ruby

2022-10-20

So easy and delicious.

Extremely easy to make and absolutely delicious. The meat was juicy and perfect after it came out of the oven. Thank you. Huge hit for dinner.

Grace

2022-10-20

Absolutely delicious

I’ve never had Thai green curry but of course I trusted Marion (although, sadly, I can’t get her green curry paste but I found the closest thing I could based on the ingredients). Wow! So good. However, neither I nor my chicken looked as lovely as Marion and her chicken did while preparing.

Ruby

2022-10-19

So easy!

I have never made any recipe that’s this easy and amazingly delicious! The meat was moist. I marinated the chicken overnight with the butter. Absolutely delicious!

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Green Curry Crispy Snapper

Marion Grasby — Thu, 18 Aug 2022 03:29:26 +0000

Green Curry Crispy Snapper

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Green Curry Crispy Snapper

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Lay the fish on a large tray lined with some paper towel. Score the fish 2 or 3 times. Sprinkle over salt and allow to sit for 5 minutes to draw out excess moisture. Wipe off any excess salt, then rub the curry paste all over the fish, inside and out, making sure you get it into the score marks.

Fill a large deep saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C (325°F) or when a wooden spoon dipped into the oil forms small bubbles.

Add the cornflour to another large tray. Transfer the fish to the floured tray and ensure it gets a lovely even coating all over. Carefully lower the floured fish into the hot oil and fry for 10 minutes or until golden, crispy and cooked through. Remove the fish from the oil and transfer to some paper towel. Allow the excess oil to drain and then place the fish on a serving platter. Serve with fresh herbs, bean shoots and lime wedges.

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30-minute meals • Curry Pastes • Dinner • Dinner Party • Fish • Healthier • How-to • Lunch • Make ahead meals • Seafood • Serves 2 • Thai Green Curry Paste

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The best recipes to make with curry paste (that aren’t curry)

Marion Grasby — Thu, 14 Jul 2022 03:32:52 +0000

The best recipes to make with curry paste… that aren’t curry

Your tastebuds won’t know what hit them.

Have you heard the word? My brand new Marion’s Kitchen curry pastes have been released here in Australia and I am over the moon. There’s red, green and massaman, and it’s been a dream of mine for the last DECADE to get these bad boys out. I’ve been doing my happy dance ever since they hit shelves at Coles supermarkets (sorry, non-Aussies! Watch this space though!). They’re made following my very own family recipes, and you can be sure of premium, clean ingredients and not a whiff of any nasties. And I am LOVING how versatile they are. Because there are HEAPS of things you can make with curry paste – that aren’t curry! In the words of Bruno Mars, don’t believe me just watch…

What to make with Thai curry paste (besides curry)

I’m not dissing real-deal Thai curries – far from it! But did you know just how many different recipes and delicious dishes you can craft from a humble jar of paste? From noodles and fried chicken to sauce-saturated tater tots and even wontons (not even kidding), I’ve got the goods. Bookmark this article, work your way through these meals and get set for the ultimate curry-inspired recipes.

Thai red curry recipes

Thai Red Curry Fried Chicken Burger

If you love fried chicken and the flavour of Thai red curry, then I’ve combined the two to make the most epic burger around. Juicy and tender with one heck of a crunch… and I’ve even given the mayo a zhuzh. Totally wholesome, totally awesome.

Express Thai Red Curry Fried Rice

Super speedy doesn’t have to mean you have to compromise on flavour. This fried rice recipe is ready in just 15 minutes, plus brings home the heat thanks to a kick of my delicious and spicy Marion’s Kitchen Thai Red Curry Paste. Topped with fresh basil and a crispy egg, it’s a meal in itself, or a standout side.

Thai Red Curry Roast Chicken

Who knew Thai red curry paste could be so versatile? Rubbed on to a roast chicken as a spicy, fragrant marinade, and it takes a humble chook to new heights. Serve this with some simple steamed rice and Asian greens, then watch your loved ones swoon over how great it tastes.

Salmon en Croute with Bacon Plum Jam and Pomme Frites

Underneath this flaky, golden and beautifully latticed pastry lies a juicy and tender salmon fillet that’s coated in a fragrant layer of Thai flavours. It’s comforting, it’s delicate and it’s complex all at the same time. Serve this Asian-inspired salmon en croute with thrice-cooked pomme frites (fries sounds so much better in French!) and some sweet yet savoury bacon plum jam.

Red Curry Pandan Prawns

Mama Noi is in the kitchen and she’s making pandan prawns… with my new Thai Red Curry Paste starring in the epic marinade! These crowd-pleasing crustaceans are also delicately fragranced by the pandan leaves they’re wrapped up in. The perfect appetiser, snack or party food dish, it’s a classic seafood starter to keep your sleeve.

Mama Noi’s Thai Red Curry Fried Chicken

What do you get when you combine fried chicken and Thai curry, two of my all-time favourite dishes? Answer: fried chicken that’s given a kick thanks to a flavour-rich marinade. Crunchy, crispy, spicy and fragrant, one piece is never enough.

Super-versatile Thai Red Curry Dressing

Make your salad sing with the flavours of Thailand, courtesy of this spicy and fragrant dressing that heroes Thai red curry paste. It’s equally delicious drizzled over steamed Asian greens, too. Perfect for using up those last bits in the jar!

Thai green curry recipes

Thai Green Curry Chicken Noodles

There’s chicken in every mouthful, a delightful sauce and bouncy noodles to soak it all up. Pretty appetising, if you ask me.

Green Curry Eggs and Ham

Eat your heart out, Dr Seuss: it’s a green eggs and ham recipe… with an Asian twist! Yep, we’re adding our Marion’s Kitchen Thai green curry paste to scrambled eggs and the result is magical. Oh, the flavours you’ll taste!

Green Curry Pork Wontons

Gather the troops – they’re helping you make wontons! Making these is cooking therapy at its absolute best… assemble your people, get everything ready, then have a ton of fun folding – they taste all the better being homemade. The dish is a different take on a Chinese classic: silky pork dumplings infused with my Green Curry Paste, then served with a rich, sweetish, limey coconut cream sauce and scattered with chilli and fried shallots. So. Darned. Good.

Cheesy Tater Tots with Thai Green Curry Sauce

Look, there’s something about crispy potatoes that SCREAMS comfort. But when drizzled with a curry sauce (made from my brand new paste, whoop!) and topped with golden cheesy goodness? That’s gold standard. With this side dish recipe (or standalone snack, to be fair), I’m elevating the humble tater tot to new heights. Pair ‘em with some meat and vegies, or just dive on in as it is. Either way, you’ll love this one.

Thai massaman curry recipes

Massaman Meatballs

Now here’s a fun way to use up your Thai massaman curry paste: make meatballs! Not only are we using those fragrant flavours in the meat itself, but we’re also creating a delicious curry sauce that’s just begging to be mopped up with some fresh bread.

Thai Massaman Roast Chicken Traybake

Tender, juicy chicken pieces and creamy potatoes marinated in Thai massaman make friends in this simple but rich-flavoured one-pan traybake recipe. And my new massaman curry paste makes it a time-saver – and game-changer! Serve it with some peanutty slaw for added freshness and you’ve got a filling and delicious weeknight meal.

Massaman Beef Cheeks Roast Dinner

Looking for a knockout Sunday roast recipe with a difference? Try these massaman beef cheeks! Slow-cooked tender beef with super crispy roast potatoes, fresh green beans and a ‘gravy’ that’s full of authentic Thai massaman curry flavours. Family food at its best.

Thai Massaman Sausage Rolls

Few people can resist a good sausage roll. Crispy, golden and flaky pastry encases tender, juicy meat – in this recipe, we’ve gone one step further and blended it with the perfect amount of fragrant Thai massaman curry paste. Rustle up a batch and get the party started.

What will you make first?

More Thai curry recipes

Curry Pastes • Dinner • Family favourites • Homemade Thai dinners • Lunch • Thai cuisine • Thai Green Curry Paste • Thai massaman curry paste • Thai Red Curry Paste • Weekend meals

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Cheesy Tater Tots with Thai Green Curry Sauce

Marion Grasby — Fri, 08 Jul 2022 09:02:32 +0000

Cheesy Tater Tots with Thai Green Curry Sauce

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Cheesy Tater Tots with Thai Green Curry Sauce

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Place a small saucepan over high heat and add the green curry paste. Cook, stirring, for 1 minute to release the flavours until it’s starting to smell gorgeous. Next, add in the coconut milk, salt, fish sauce and sugar. Bring to a gentle simmer then cook for 5 minutes until the curry sauce has reduced and thickened a little. Add the cornflour mixture to the curry sauce and continue to stir until thickened. Turn off the heat and set aside.

Preheat the oven on a high grill setting.

Heat enough oil in a wok or large frying pan to fill one-third of the way up. Once the oil is hot (160°C/320°F, or when a wooden spoon dipped in forms small bubbles). Fry the frozen potato gems in hot oil for 3 minutes or until golden and crispy, then transfer to a roasting tray or baking dish. (Alternatively, if you prefer not to deep-fry, you could always place the potato gems on a roasting tray lined with baking paper, then bake in the oven at 180°C/360°F for 20 minutes or until golden and crispy.)

Drizzle the green curry gravy over the top of the crispy potatoes, then sprinkle with grated mozzarella and parmesan. Place the roasting tray under the hot grill and cook for 2 minutes or just until the cheese has melted. Eat immediately!

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30-minute meals • Brunch • Comfort food • Curry Pastes • Dinner • East weeknight dinners • Family favourites • Holiday season • Kid-friendly • Lunch • Meat-free • Sides • Thai Green Curry Paste • Weekend meals

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Elaine

2023-04-03

I love Marion’s Kitchen

Marion has gotten me cooking more Asian food than I ever thought I would tackle. Her recipes are easy to follow and being a lover of Asian food and a home cook who likes to explore new cuisines, Marion’s kitchen has made that a fun adventure for me. I also just love Marion and her mom! There is inspiration there all around!

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Green Curry Pork Wontons

Marion Grasby — Thu, 16 Jun 2022 09:12:03 +0000

Green Curry Pork Wontons

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Green Curry Pork Wontons

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Soak the shiitake mushrooms in some hot water for 15 minutes until softened. Remove and discard the stems, then very finely chop the mushrooms.

Heat the oil over medium heat in a small saucepan. Add the onion and cook, stirring often, for 3 minutes or until starting to soften. Add the mushrooms, cook for another 2 minutes or until the mushrooms and onion are soft. Add the curry paste and cook for 1-2 minutes or until fragrant. Transfer to a bowl, stir in the fish sauce, season with salt and white pepper to taste, then cool to room temperature. Add the pork mince and mix to combine.

Working with one wrapper at a time, place a heaped teaspoonful of the pork mixture in the middle of each wrapper. Using your finger, lightly spread a little water around two adjoining edges of the wrapper, then fold the wrapper over to form a triangle, pressing the edges together to firmly seal and press out any air pockets as you go. Holding the wonton so the pointed end is at the top, bring the two lower side-points of the triangle firmly over and around the front of the wonton, sealing them tightly in the middle; there will be ‘tails’ crossing over each other and the filling should be round and quite tight and bulgy in the middle where the filling is. Repeat until all the filing and wrappers are used.

Bring a large saucepan of water to the boil for the wontons.

While the water comes to the boil, make the coconut sauce. Combine all the ingredients except the lime juice in a small saucepan, then bring to a simmer, stirring to dissolve the sugar. Turn off the heat, then add the lime juice and keep warm. Remove and discard the lemongrass stalk and the lime leaves.

Add half the wontons to the boiling water, then bring the water back to the boil. Cook the wontons for 2 minutes, or until the filling is cooked through, then remove using a large skimmer and drain well. Repeat with remaining wontons. Divide among bowls. Spoon over the sauce, then scatter with spring onion, chilli, young ginger and fried shallots to taste. Serve.

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Appetisers • Chinese cuisine • Comfort food • Curry Pastes • Dinner • Dinner Party • Dumplings • Family favourites • How-to • Make ahead meals • Pork • Restaurant classics • Soups • Thai cuisine • Thai Green Curry Paste • Weekend meals • Wontons

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Thai Green Curry Chicken Noodles

Marion Grasby — Tue, 14 Jun 2022 05:50:48 +0000

Thai Green Curry Chicken Noodles

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Thai Green Curry Chicken Noodles

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To make the curry, heat the oil in a pan over medium heat. Add the Thai Green Curry Paste and cook, stirring, for 1 minute or until it’s fragrant.

Pour in the coconut milk and ½ cup of water. Scrunch up the makrut lime leaves (if using) to release their yummy fragrance and then add into the sauce. Bring to a simmer, then add the chicken, beans and baby spinach. Turn the heat to low and cook for 4-5 mintues or until the chicken is cooked.

Meanwhile, cook the noodles in boiling water according to packet instructions. Drain, rinse to cool and divide among 4 serving bowls.

While your noodles are cooking, season your curry with fish sauce and add the dried chillies for extra heat (if using). Stir through the basil leaves. Remove from heat and ladle the curry over your noodles. Top with bean shoots and extra basil.

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10-minute meals • 15-minute meals • Best-ever chicken recipes • Chicken • Comfort food • Curries • Curry Pastes • Dinner • Easy weeknight dinners • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Noodle Bowls • Noodles • Thai cuisine • Thai Green Curry Paste

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Daniella

2023-02-16

Another hit

This was so yummy! I didn’t have your green curry paste because I live in Canada and sadly, can’t get your products. I used another Thai paste and it was still delicious. I love your dishes Marion. Thank you

Stefan

2022-06-30

Top recipes

She makes such good dishes!! I tried some and must say SUPERB

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Classic Green Curry

Marion Grasby — Mon, 13 Jun 2022 04:23:00 +0000

Classic Green Curry

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Classic Green Curry

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Steps

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.

Tags:

10-minute meals • 15-minute meals • Chicken • Comfort food • Curries • Curry Pastes • Dinner • Easy weeknight dinners • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Serves 2 • Thai cuisine • Thai Green Curry Paste

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Daren L

2023-09-14

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!

chrissy

2022-11-04

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.

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Green Curry Eggs and Ham

Marion Grasby — Fri, 10 Jun 2022 07:46:17 +0000

Green Curry Eggs and Ham

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Green Curry Eggs and Ham

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Ingredients

Steps

Crack eggs into a mixing bowl, then add the curry paste and salt (you could always add some more if you like it spicy!). Whisk until well combined. Set aside.

Place a small shallow frying pan over medium high heat. Add the butter. As soon as the butter has melted and started to bubble, pour in the egg mixture. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds until the egg is cooked to your liking.

Transfer the eggs on to a serving plate. Serve with sliced ham on the side and scatter with Thai basil leaves, if using.

Notes:

– I like to use cold ham, but if you like it warm, you could gently heat it in a separate frying pan over a medium heat.

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10-minute meals • 15-minute meals • Breakfast • Brunch • Comfort food • Curry Pastes • Eggs • Family favourites • Ham • How-to • Kid-friendly • Pork • Thai Green Curry Paste • Weekend meals

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Elana

2022-07-18

Green Eggs and Ham

This was a sensational take on scrambled eggs. So easy. So tasty. Marion does it again!! I love the new Thai Pastes in a jar and have already tried the Green Thai Curry Paste and the Massaman Paste. I am going to work my way through them all.