400ml Tin Ayam Premium Coconut Milk
500 gms Chicken Thighs
195 gms Ayam Thai Green Curry Paste
2 Brown Onions
2 bunches of Bok Choy
400 gms Piece of Japanese Pumpkin
200 gms Snow Peas
4 Ruby Blue Potatoes
Chop your onions, potatoes and pumpkin and place in an oven proof dish. Cook on 180 degrees until onion is transparent. Add your chopped chicken thighs, coconut milk and green curry paste. Stir and return to oven for 40 minutes covered. Stir through chopped bok choy and snow peas. Place back into oven for another 10 minutes or until veggies are tender. Serve on a bed of rice.
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