Tap to tick off as you cook

• 2 pieces chicken breasts
• 1 kit Marion’s Kitchen Thai Red Curry Meal Kit
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 180 g linguine
• 2 tablespoons butter
• 0.5 cup freshly grated parmesan cheese
• 0.5 cup shredded mozzarella cheese
• to taste Marion’s Kitchen Crispy Chilli Oil

Instructions

1. 1

   Bring a large pot of salted water to the boil. Cook the linguine according to packet instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Season the chicken lightly with salt. Cook for 3 to 4 minutes on each side or until golden and cooked through. Transfer to a plate and rest before slicing.

3. 3

   In the same pan, add the remaining tablespoon of oil and add the THAI RED CURRY PASTE and cook for 1 minute, stirring, until aromatic.

4. 4

   Pour in the COCONUT MILK and add the DRIED THAI HERBS & CHILLI and BAMBOO SHOOTS. Stir well and simmer for 3 to 4 minutes to allow the flavours to develop.

5. 5

   Using a spoon, remove any large pieces of the dried herbs from the sauce and discard them. Carefully transfer the sauce, including the bamboo shoots, to a blender and blend until completely smooth and silky. Return the sauce to the pan and bring back to a gentle simmer.

6. 6

   Stir in the butter, garlic, parmesan and mozzarella. Mix until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

7. 7

   Add the cooked linguine to the sauce and toss well so the pasta is evenly coated. Slice the chicken and place it over the pasta, spooning over extra sauce.