Mildly spiced free-range Thai green chicken curry with roasted kumara and bamboo shoots, coconut jasmine rice and homemade sweet mango chutneyGluten free, dairy free and great for the freezer.
Chicken thigh, green chilli, garlic, ginger, coconut cream, chicken stock, onion, kumara, flaky salt coriander, lemongrass, kaffir lime, galangal, coriander seed, cumin seed, fish sauce, coconut, bamboo shoots, jasmine rice, flaky salt, mango, sugar
Remove lid and heat curry in microwave for 5 to 7 minutes. Remove lid from rice and heat for 3 to 5 minutes. Serve with mango chutney, toasted coconut and fresh coriander.
Preheat oven to 160°C
Remove lid from curry and heat for 15 minutes.
Remove lid from rice, cover with foil or another baking tray. When curry has been in oven for 7 minutes, place in oven and heat rice for final 8 minutes.