Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
iwitness's picture

superb , all the family love it

cocovanilla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

4 tbsp? really? I just followed the recipe and unfortunately four tablespoons was way too hot and spicy, we were sweating! I think I'll go easy on the curry paste, cause it was quite tasty.

Marianadgey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very simple but yummy. Even my husband who's not fussed about rice had second helpings. Will definitely make again soon.

catherinedoherty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The taste was really good..but I messed up by forgetting to rince the rice and it ended up very sticky!!..will try it again

susiebrown's picture

Super recipe for a speedy supper. I used stock instead of water, really tasty. Didn't use too much curry paste as my daughter in law doesn't like spicy food. She took the recipe home with her as she enjoyed it so much.

Will be a firm favourite in our house.

sallywalton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow, wow, wow! What a tasty, simple but impressive dish. Just made it and we all LOVED it, even our two teenage boys. I used 1 red pepper and 1 yellow, plus a tin of sweetcorn. I used Tesco's own green Thai paste, cos it was cheaper than Bart's. Because of earlier comments, I used 3 desertspoons of paste and it was perfect. Can't wait to make it again.

johnmurphee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this the other day and actually forgot to add the curry paste! however the results were still fantastic and very tasty but mild . All my children loved it - next time I will remember the paste and hope the results are still good!

johnmurphee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this the other day and actually forgot to add the curry paste but everyone loved it - even my two year old.

sarahah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked it on the hob in one pot. Left out the water and used a pre-cooked packet of Uncle Bens basmati and wild rice to cut down the time. Just added a splash of coconut milk just to wet it up. Not sure if I'd rush to make again.

lnz1985's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is just the most fabulous reciepe, so simple to prepare and cook and very very tasty! A real winner!

jay290901's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is so easy to prepare and tasted fabulous. I used jasmine rice instead of basmati as I already had this in the cupboard.

sarahquinn26's picture

this was lovely, easy to make and great flavours, going to try it with prawns next time.

comfreyfan's picture

Absolutely delicious - clean plates all round. This will definitely become one of my quick after-work meals. Used Thai red curry paste (because that's what I had) and stock instead of water. Very impressive and easy.

jamescourt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Paula and Franchesca cooked the meal in a pan on the hob as we didn't have a shallow oven proof caserole dish.
This worked quite well although it was a bit brown on the bottom of the pan.
We also used ordinary basmati rice as there is a big price difference.
It was easy to cook and delicious but next time Franchesca will put more curry paste in for a more spicy taste.

joannepd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am only giving this one star because it smelt lovely when cooking -its only virtue I'm afraid - as it came out a horrible sludgy, inedible mess. Won't make again.

samberlin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice - made a great change from the usual, tomato-based rice meals I usually make. I made this with tofu, mangetout & a yellow pepper instead of the chicken & red pepper and also just with plain basmati rice and it was very tasty. Also, I didn't put it in the oven, because I didn't have the right shape oven-proof dish. So I just left it to simmer on top - had to give it a few minutes extra, but otherwise no problem.

natalierachel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice. Used 2 tbs of red paste and a chicken stock and left it an extra 5 mins in the oven.

dons1975's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didnt like this at all - far too spicy and couldnt taste any of the coconut flavours

nitwit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree with everyone else, this was lovely. Everyone should try it. Thanks for the veg suggestions.

ak2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and very quick & easy

Pages

Questions

Tips