Oven-baked Thai Chicken Rice
This fragrant and flavorful Thai green curry chicken and rice dish is a feast for the senses. Tender chicken fillets are cooked in a rich and creamy coconut milk sauce infused with aromatic Thai green curry paste, creating a comforting meal that is sure to please. With the fresh crunch of red peppers and a hint of citrus from lime zest, this hearty one-pot wonder is perfectly balanced and satisfying. Enjoy the delightful blend of spices as you savor each bite!
— Constant Cookbook
Ingredients
- 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
Instructions
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
- Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 510 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 1.02 milligram of sodium
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