Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(112 ratings)

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

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

ak2's picture
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Delicious and very quick & easy

louisa_holbrook's picture
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Really easy and very tasty one-pot dish. Use an authentic Thai paste if you can as it makes all the difference.

suenrip's picture
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Did this last night,didn't use wild rice mix basmati only and used full fat cocunut milk,came out a bit sticky but tasted fantastic!will be doing again with low fat option and wild rice.

emmakane's picture
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I've made this for friends, parents and grandparents and it has been a winner every time - I also chop up the peppers rather more finely, add peas and use chicken stock instead of water. What's lovely about this recipe is you can taste each and every ingredient without any one of them being overpowering!

holsbols's picture
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Quick and easy to make. A tasty mid-week one pot meal. The peppers added a lovely sweet flavour when baked in the oven.

seasquirt's picture
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This has become a firm favourite in our house, so quick and easy to make and yet totally delicious.

fionamckenzie's picture
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Just made this tonight, and this was absolutely delicious! We will definitely be making this again soon.

wonderfulwendy's picture
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A winner with everybody

kimbob21's picture
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Really easy, quick and tasty -great midweek meal.

sharon0509's picture
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I MADE THIS FOR FRIENDS, EVERYONE LOVED IT AND WANTED THE RECIPE AND IT WAS SO EASY TO MAKE.

draytondon's picture
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Suprisingly good, for a 1 pot dish.
I used Peppers, Baby Corn & Mushrooms, very simple and great for a night when you want something simple and filling.

dinnerlady's picture
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This was eagerly devoured by hungry teenage sons in a scene reminiscent of a shark feeding frenzy. The husband and I enjoyed ours rather more quietly. The guys kindly let it be known it will be acceptable if I cook this again soon.

I put in some carrots (sliced thinly lengthways) as well as the the red pepper, worked well.

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