Mildly spiced free range Thai green chicken curry green curry with roasted kumara and bamboo shoots, coconut jasmine rice and homemade sweet mango chutney
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, sugarDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Remove lid and warm curry in microwave for 5 to 7 minutes. Remove lid from rice and warm for 3 to 5 minutes. Serve with mango chutney, toasted coconut and fresh coriander.
Preheat oven to 180°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 for final 8 minutes.