Oven-baked Thai chicken rice

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1. Video tutorial: Softening onions

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.

Per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

Latest comments and suggestions

Results 1-20

• Amanda

  15 November 2007

  Amanda rated and commented on this recipe

  

  Nice easy dish. A balanced nutritious meal that provides a nice introduction of spicy food to kids.

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• debdog123123

  07 December 2007

  debdog123123 commented on this recipe

  An easy family favourite. I make this milder for my toddlers and add lots more veggies - try courgettes, green beans or peas. A great way of getting more vegetables into kids.

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• debdog123123

  07 December 2007

  debdog123123 rated this recipe

  

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• Peter747

  23 January 2008

  Peter747 rated and commented on this recipe

  

  Loved this. Very easy & perfect for a mid week meal. Going to be a regular in our house

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• Lucy

  06 February 2008

  Lucy commented on this recipe

  Really yummy. Will add more peppers next time as they go lovely and soft and sweet.

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• Jo

  07 February 2008

  Jo rated and commented on this recipe

  

  A Favorite in our house! have also tried with red curry paste which is also good.

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• Shirley

  07 February 2008

  Shirley rated and commented on this recipe

  

  Absoloutly GEORGOUS.

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• Carolineb

  25 February 2008

  Carolineb commented on this recipe

  Can't wait to try this as my sis has recommended it!

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• Mhairi

  28 February 2008

  Mhairi rated and commented on this recipe

  

  This is a great tasting, easy to cook recipe. I added in some green peppers and peas - it was a real hit!

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• stasias

  29 February 2008

  stasias rated and commented on this recipe

  

  This was delicious and so easy to make. I cut the peppers into smaller bite size pieces and added babycorn and tinned water chesnuts. Will make again for sure!

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• bakinmummy

  27 March 2008

  bakinmummy commented on this recipe

  yummy yummy!

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• Belkey

  28 March 2008

  Belkey rated and commented on this recipe

  

  Go easy on the curry paste though if you use the Barts one recommended.

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• alizon

  02 April 2008

  alizon commented on this recipe

  This was dead easy to make, i added mushrooms and garlic. We both loved it and has gone into my hard copy recipe folder to cook again.

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• melanie ed

  06 July 2008

  melanie ed commented on this recipe

  Fab! works just as well with lemon instaed of the lime.

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• oyin

  07 July 2008

  oyin commented on this recipe

  very nice recipes, can't wait to try it again

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• George

  09 July 2008

  George rated and commented on this recipe

  

  Amazing!! Def one for dinner parties as it only takes 30 mins from start to finish - guests would think you'd been slaving for hours! Beautiful dish, highly recommended!

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• littlejackieo

  09 July 2008

  littlejackieo commented on this recipe

  Blooming great recipe, we've just had it for dinner an me and my partner ate it al!! Used brown rice instead and it worked really well.

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• Jacquie

  09 July 2008

  Jacquie commented on this recipe

  Anyone know what I can replace the coconut milk with, impossible to get in Romania

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• elizabeth

  11 July 2008

  elizabeth commented on this recipe

  was just about to look for a quick biriyani type recipe when this popped up, off to the kitchen now to start cooking.......Thank you

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• cheryl willcocks

  12 July 2008

  cheryl willcocks commented on this recipe

  amaing. tried it a few times, with diff veg, whatever greens i ve got left. used blue dragon curry paste - only need a tsp or so. also made extra for partner to take to work cold next day. favourite in our house!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

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

Per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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