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Make two meals in one with this easy Thai-inspired recipe. Roasted succulent chicken thighs in a Thai green curry sauce are serve with sticky jasmine rice and plenty of fresh coriander with two portions reserved for a zingy noodle salad the next day. See method
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Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the chicken thighs into an ovenproof dish and toss with the Thai curry paste to coat. Roast in the oven for 30 mins.
Remove from the oven and add the green beans, cherry tomatoes and spinach. Using 2 wooden spoons, gently toss together with the chicken and then pour over the coconut milk and fish sauce. Cover with foil and return to the oven for a further 30 mins until the chicken is cooked through.
Cook the jasmine rice according to pack instructions.
Remove the foil and gently stir to coat the chicken in the sauce. Reserve 2 of the chicken thighs with 2 tbsp of the sauce for leftovers, then serve the rest with the sticky jasmine rice, garnished with the fresh coriander, if using.
Use the leftover chicken thighs in a super easy shredded chicken noodle salad the next day.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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