Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(106 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
510
protein
32g
carbs
59g
fat
18g
saturates
10g
fibre
2g
sugar
6g
salt
1.02g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2007

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Comments

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saschlet's picture

This is good however I took heed of what others said and edited it slightly:

Fry a few chopped spring onions, zest of a lime, couple of crushed garlic cloves, 1 tsp chopped ginger, curry paste (2 tbsp=plenty) for a few mins. Add in the chicken. Combine 250ml chicken/veg stock with 1 tbsp fish sauce, lime juice and the (full fat) coconut milk and add to pan. Add in a chopped pepper, baby corn, snow peas etc and plain old wild rice (not fancy stuff). Put in oven, with lid on, for about 30 mins and it was gooooood. Serve with chopped fresh coriander on top.

Without these little extras, I think a bit dull!

Broken Saint's picture

One word. Rotten

weekimmy's picture

I love this recipe but find that using the quantities of paste stated it can end up a bit bland- i usually chuck in a few extra spoons for good measure. This is a really easy crowd pleaser...particularly for packs of hungry students!

wendy1427's picture

Don't know what i did wrong but after 20 mins in the office the rice was still hard and there was still a lot of liquid. I ended up putting it on the hob for another 15 minutes untill the rice was cooked and the liquid reduced. Tasted nice enough but won't make again.

minibear's picture

Made this tonight. Pretty disappointed, found it quite bland. Won't be making it again.

natsh1973's picture

I made this last night after having a break from it for a few months - I must have made it every week for a year! It really is a lovely recipe and so easy to make mid week.

donnalovescheese's picture

Lovely mid-week meal. Really quick, easy and tasty.

swells1408's picture
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very easy to make and tasted lovely - a hit with the whole family

sparkycod's picture

We've recently rediscovered this recipe - and we are sooooooo glad we did, it is easy and delicious! Definitely back in the regulars section now!

lemonychoc's picture
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I love this recipe but use 4 tabs of green curry paste at your peril. I use one and it is just right. I freeze the rest and it freezes well, enjoy.

rosemariec's picture
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I made this tonight but was abit disappointed. Flavour was lovely (i reduced the curry paste to 3 tbsp as feeding kids too) but the rice was really stodgy. Maybe because i used Basmati instead of wild rice mix. Didn't overcook. After 20 mins rice wasn't quite cooked but stodgy already. Gave it another 5 mins. Would like to try again with wild rice mix.

wennaprisk's picture
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Such a tasty recipe. Can't wait to start trying it out on my friends. Love how quick it is. Definitely going to become a mid-week favourite.

jaynewestwood's picture
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A very simple and easy recipe, ideal to prepare ahead and then just pop in the oven when you're ready. Made this dish whilst we were away for the weekend for 2 of us. I so halved the chicken, added a little courgette, but therefore had too much coconut milk. As there wasn't going to be a use for it I put the whole tin in and reduced the water and added a chicken stock cube which balanced out the creaminess. Tonight I'm adapting this recipe to use with rump steak which I picked up cheaply today. I will also add some mushrooms to increase the veg count. Definitely a keeper as its so easy for Mid week meal or indeed cooking away from home.

saschlet's picture

Freeze half the coconut milk and use it in the future!

watersnapper's picture
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Love this Recipe, we cook this quite regularly as its quick and easy. Always goes down well when we have guests and is very yummy. If you really enjoy this recipe then your like One-pot chicken & chickpea pilau which is on this site. Very simular but different flavours.

0182mum's picture
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Was going to use this as main meal but not moist enough and thought flavours not strong ennough so used it as a rice accompaniment to Curry. Very nice as side dish.

paulafletcher's picture
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Wish I had read Belkey's advice before cooking the dish - I used Barts curry paste and it's really hot. It's also taking ages in the oven, it's now been in for 45 mins and the rice is still hard. I must have done something wrong though as noone else seems to have any problems. Does taste good though - just a little less paste next time.

anjunahels's picture
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Tasty and really easy to make. Used 3 tbsp of curry paste and was more than hot enough (especially the first time I made it and didn't stir in) Hardly any washing up either which is always a bonus!

levislevis's picture
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i've made this lots of times and its always tasted nice.
for those who cooked longer and still mush....
the way i was taught to cook rice was when you bring back to 'boil' that means little blips (just starting to boil) rather than full on bubbling, thats when in this recipe you put it in the oven. usually with rice (basmati), undercooked is hard, overcooked mushy, so if you do overcook try putting back on hob to evaporate excess liquid instead of longer in the oven.
by not over boiling this recipe doesn't need longer than 20mins in oven. also, once you take it out the oven fluff it up with a fork and put the lid back on for 5mins, perfect thai baked rice everytime.

Rowena Wilkes's picture
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Pretty disappointed with this recipe. I used bone-in thighs and drumsticks as this is what I had so I knew that it would need to cook for longer than 20 mins so I used the red rice (cant remember what its called) and a wild rice mix due to the extended cooking time. I only used 2.5 tbsp of curry paste because of the children and also added some celery and courgette along with the red pepper. It tasted ok, too creamy for me as I dont generally like coconut milk too much, but the texture of the rice was like a big sludgy mess. Not one of my fav's I have to say.

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