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Curried Chicken Tray Bake
Ingredients
  • 2 tbs yellow curry paste
  • 2 tbs water
  • 1 medium eggplant, 2cm diced
  • 300g skinless chicken thigh fillets, halved
  • salt & pepper, to taste
  • 3⁄4 cup coconut milk, unsweetened (carton)
  • 50g sugar snap peas, trimmed
  • 1⁄3 cup frozen peas
  • 1⁄2 cup pre-cooked brown rice
  • 4 sprigs fresh coriander, roughly chopped
  • 1 lime, cut in half
Steps
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