Marion’s Kitchen Thai Green Curry Pack, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
8 chicken thigh pieces
500g sweet potato, cut into wedges
2 red onions, cut into wedges
¼ cup sliced spring onion (scallionts)
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 onion and serve.