Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(106 ratings)

By

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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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cookiegalore's picture
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Great dish. Followed the recipe to the T. Very tasty.

rachaelsmith84's picture
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Really really delicious! Will be making again and again.

karenlovesgoodfood's picture

This is a lovely wee dish - very easy and so tasty. I used red thai paste as i had some in fridge & it worked great. Served it up with some toasted almonds, mango chutney & creme fraiche - scrumsh!

levislevis's picture
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i used quorn fillets chopped (only half the weight), plain basmati rice, green beans and mushrooms as thats what we had and it was lovely. i also used a stock cube in the boiling water as advised by another poster and half a can of fullfat coconut milk and half can of water as i didnt have reduced fat coconut.

if using quorn i recommend using when defrosted as it absorbs the curry pastes flavours better.

mmchevins's picture
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Fantastic quick meal - as simple as it sounds and with a great flavour. I didn't have enough green curry paste but had some red, so i used both!
I very styrongly recommend this, and it will find itself as a regular on my menu.

terriferris's picture
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I love this.

The rice gets all flavoured with the coconut milk - really easy to make and when you pop it the oven you have a good 20mins to have a good clean up. Great for during the week. I use mini chicken fillets, extra tender

cobbles1505's picture
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This is a lovely dish that can be tweaked quite a bit...I used Jalfrezi paste instead of Thai curry, added more veg, like mushrooms and peas and omitted the lime. Still turned out to be a nice meal though! And freezes well.

dstephens's picture

Love love love this recipe! Used peppers, mushrooms, corgette and carrot, and chucked in a chilli to heat it up a bit, and it worked brilliantly. To quote my girlfriend - "this is one of my favourite things you've cooked so far" !

fizzpickle's picture
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so easy especially as i used roasted peppers from a tin it gave the dish a slightly smokey flavour. will definately be making this again possibly with mushrooms. Added chicken stock for extra flavour.

aniseedgal's picture
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Really tasty, and quick and easy to make!

ms_scarlett's picture
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One of my all-time favourite dinners. Super yummy. I use chicken thigh fillets and just chop them up a little bit - they have more flavour and are often a bit cheaper than the same amount of chicken breast.

teenagejulia's picture
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really really nice and creamy! I didn't add the chicken which made it the perfect side to any Thai dinner :)

wisedog's picture
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Favourite with the family, my husband and four year old fight for 2nd helpings!!!

kingorry's picture
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Do not use 4tbsp of real Thai green curry paste unless you are Thai or else it will be inedible.

chips14's picture
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Very tasty I used chicken thigh fillets for more flavour though and cut thinly

miss_ratty's picture
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Yum yum yum yum yum! Very nice! Added an extra chilli and garlic, as we like it spicy. Very nice...and the best thing about it is that there's hardly any washing up to do, yipee!

john130406's picture

My 2 year old son loved it. It was quick & easy to make and was so good to eat. I will make this again.

zebrabird's picture
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This was absolutely delicious and really easy. It'll become a staple dish I'm sure.

kebabthief's picture
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I'm not sure if Bart's green curry paste has got stronger/more concentrated since this recipe was published, as 4 tbsp of it absolutely blows your socks off. I'd defo use half that amount if I made this again and I'm no stranger to spicy food either.

foodie-gill's picture

Very disappointed, especially having read some of the reviews. Found it bland and tasteless!

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