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Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(112 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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

  • kcalories510
  • fat18g
  • saturates10g
  • carbs59g
  • sugars6g
  • fibre2g
  • protein32g
  • salt1.02g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped

    Onion

    un-yun

    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

    Lime

    ly-m

    The same shape, but smaller than…

  • 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.

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Comments (140)

skatkat92's picture
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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
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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
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make this all the time. good reheated for next days lunch.

angelapassingham's picture
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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
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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.

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