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Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
8 chicken thigh pieces
500g (1 lb) sweet potato, cut into wedges
2 red onions, cut into wedges
200g (7 oz) broccolini
¼ cup sliced spring onion (scallions)
Preheat oven to 180°C/355°F.
In a large bowl, whisk together the THAI GREEN CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Add the chicken and toss to coat.
Drain the BAMBOO SHOOTS.
Place chicken, sweet potato, onion and broccolini on a large tray. Pour over excess green curry sauce. Roast in the oven for 1 hour or until chicken is cooked through. Sprinkle with spring inion and serve.
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