Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(117 ratings)

Prep: 5 mins Cook: 30 mins


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: per serving

  • kcal510
  • fat18g
  • saturates10g
  • carbs59g
  • sugars6g
  • fibre2g
  • protein32g
  • salt1.02g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g pack mini chicken fillet
  • 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 pepper, deseeded and cut into wedges
  • finely grated zest and juice 1 lime



    The same shape, but smaller than…

  • 400g reduced-fat coconut milk
  • handful coriander leaves, to serve


  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.

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Comments (146)

louiseshepherd11's picture

Very easy and tasty, but used the Barts Thai Green paste and it was way too hot! Halve the amount if you don't like too much heat.

220972's picture

Loved this recipe, really easy to make and tastes great.

joannecooper1's picture

Beautiful, delicious meal, I used the whole jar of green thia paste and for an extra kick I made with red thia paste and added 2 green chillie's. My neighbours now request this dish everytime we are invited there for drinks.

purplefi's picture

Loved this recipe. did have to leave it in the oven longer about 30mins to make sure the rice was cook. Going to try it with chicken thighs next.

norathepixie's picture

It was lovely although took a little longer in the oven than anticipated. Also I used less curry paste than stated but wished that I'd used the whole lot.

fmcroberts's picture

I have made this a few times. It's great with the peppers cut into smaller pieces and baby corn or mange tout as others have said.

skatkat92's picture

Was shocked at how many good reviews this recipe has after cooking it myself, I found after the 20 mins in oven the rice was un-cooked! So I had to add more water and left it another 10 mins, the rice was cooked after this but all the flavour had gone, very disappointed. Maybe I used too much rice in the first place or something even so I think I'll stick to the normal green thai curry in the future.

jennygwenda's picture

Just tried tonight and this is mine and the partners new face dish!!used courgettes instead of peppers and omitted limenand it was gorgeous!!!!

mrsgcbrown's picture

I made this last night for friends using a massaman paste instead of the green paste. It was absolutely delicious. Both friends went home with the recipe. I can tell this is going to be a firm favourite!

pfmaguire's picture

has anyone tryed putting chicken stock in instead of boiling water ? is it more tasty.I,ll let you know if I make this recipe

ardleigh's picture

Very good recipe but 4 tbsp Barts thai green curry paste gave an almost unbearably spicy result. Next time I'll try half the amount.

natsh1973's picture

Already a favourite in our house. Extremely easy to make and delicious. Can't wait to serve it up for my (pretty fussy junk food addict) son when he's back from uni. I must admit, I thought I'd end up with parts of uncooked rice but it cooks perfectly.

ann-scott's picture

Made this tonight and only used two tablespoons of Barts curry paste - still too hot! Will try four teaspoons next time.

sarahlow17's picture

make this all the time. good reheated for next days lunch.

angelapassingham's picture

lovely and tasty really easy midweek meal. I added baby corn but could easily add whatever veg is in the fridge, going to chuck some soya beans in next time.

cookiegalore's picture

Great dish. Followed the recipe to the T. Very tasty.

rachaelsmith84's picture

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

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

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.


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