ingredients

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• ✓300g chicken tenderloins, cut into bite size pieces
• ✓8 capsicums (red or green), tops cut and insides removed
• ✓1 brown onion, sliced finely
• ✓1 small broccoli head, cut into small florets
• ✓5 button mushrooms, sliced finely
• ✓1 small red chilli, sliced finely
• ✓2 cups of spinach
• ✓1 small bunch of coriander, chopped finely
• ✓3 tbsp yellow curry paste
• ✓1 1/2 cup of basmati rice (uncooked)
• ✓400ml can of coconut milk
• ✓1.5 cups of chicken stock
• ✓2 tbsp fish sauce
• ✓1 tbsp lime juice
• ✓1 tbsp soy sauce
• ✓2 tbsp olive oil
• ✓Spray oil

method

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1. 1

   Preheat oven to 200°C fan-forced.

2. 2

   Heat 1 tbsp olive oil in a deep saucepan and brown chicken in small batches. Remove and set aside.

3. 3

   In the same deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.

4. 4

   Add onion, chilli and curry paste to the pan and cook for 1 minute. Add mushrooms, broccoli and spinach and cook for a further 2-3 minutes.

5. 5

   Add basmati rice and cooked chicken to the mixture and stir until mixture is mixed well.

6. 6

   Add coconut milk and stock and bring to a boil. Add fish sauce, soy sauce, lime juice and coriander. Cook for 5 minutes.

7. 7

   Add the mixture to the capsicums (it's going to look runny, but the rice will expand and soak up the juices so try to stand the capsicums up to ensure it doesn't pour out).

8. 8

   Toothpick the capsicums shut using the lid that was cut off. Spray capsicums with spray oil and place into the oven for 40 minutes, or until the capsicums are tender and the rice is cooked.

9. 9

   Remove and EAT!