500 gms Free Range Chicken Tenderloins
400 ml Coconut Milk
195 gms Thai Green Curry Paste
2 Brown Onions
1 Red Capsicum
2 Bunches Bok Choy
400 gms Jap Pumpkin
4 Ruby Blue Potatoes
Chop your onions, capsicum, potatoes and pumpkin and place in an oven proof dish. Cook on 180 until onion is transparent. Add your chopped chicken tenderloins, coconut milk and green curry paste. Stir and return to oven for 40mins covered. Stir through chopped boo chop and snow peas. place back in oven, uncovered, for another 10mins or until veggies are tender. Serve with rice.
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