Ingredients
Marion’s Kitchen Thai Green Curry Pack, which includes:
THAI GREEN CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
8 chicken thigh pieces
500g sweet potato, cut into wedges
2 red onions, cut into wedges
200g broccolini
¼ cup sliced spring onion (scallionts)
Instructions
STEP 1
Preheat oven to 180°C/355°F.
STEP 2
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.
STEP 3
Drain the BAMBOO SHOOTS.
STEP 4
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 onion and serve.
