Oven-baked Thai chicken rice

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• Amanda

  2007-11-15 15:58:55.994191

  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

  2007-12-07 16:06:44.256126

  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

  2007-12-07 16:15:26.501732

  debdog123123 rated this recipe

  

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• Peter747

  2008-01-23 12:08:00.626396

  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

  2008-02-06 14:28:35.766347

  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

  2008-02-07 13:19:23.534504

  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

  2008-02-07 19:04:16.532774

  Shirley rated and commented on this recipe

  

  Absoloutly GEORGOUS.

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• Carolineb

  2008-02-25 17:03:29.266367

  Carolineb commented on this recipe

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

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• Mhairi

  2008-02-28 09:26:09.179561

  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

  2008-02-29 00:06:25.617172

  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

  2008-03-27 13:05:07.415539

  bakinmummy commented on this recipe

  yummy yummy!

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• Belkey

  2008-03-28 13:23:59.440756

  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

  2008-04-02 07:12:42.040528

  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

  2008-07-06 10:11:32.978175

  melanie ed commented on this recipe

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

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• oyin

  2008-07-07 14:38:45.605387

  oyin commented on this recipe

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

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• George

  2008-07-09 09:10:21.915616

  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

  2008-07-09 19:20:01.788273

  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

  2008-07-09 19:20:46.381742

  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

  2008-07-11 18:21:40.329643

  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

  2008-07-12 20:23:03.390977

  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, sugar 6g, salt 1.02 g

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