- 2 tablespoons vegetable oil
- 500g chicken thigh fillets, diced
- 1 brown onion, chopped
- 200g Passage to Asia Thai Green Curry
- 400g can coconut milk
- 1 bunch broccolini, trimmed, cut into 3cm pieces
- 1 bunch Chinese broccoli, cut into 4cm pieces
- 4 green onions, thinly sliced diagonally
- Steamed Jasmine rice, to serve
- Thai basil sprigs, to serve
- Sliced long red chilli, to serve
- Lime wedges, to serve
| - Heat 1 tablespoon oil in a large non-stick frying pan over medium high heat. Add chicken and cook for 5 minutes or until browned on all sides. Transfer to a bowl
- Heat remaining oil in frying pan. Add onion and cook for 5 minutes or until softened. Add Passage to Asia Thai Green Curry and coconut milk and bring to the boil. Return chicken to pan with broccolini. Reduce heat and simmer for 8 minutes or until cooked through. Stir in Chinese broccoli and half the green onion
- Spoon rice into bowls and top generously with the curry. Scatter with basil, chilli and remaining green onion. Serve with lime wedges on the side
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