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1 tbsp vegetable oil
1 onion, chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's), or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers, deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve
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1st Keep
 Shirley_Pheasant
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