Oven-baked Thai chicken rice

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Results 121-139

• oopla69

  08 March 2012

  oopla69 rated and commented on this recipe

  

  After reading all the good reviews, I was disappointed with the final outcome. Had to cook in the oven for just over an hour rather than 20mins the receipe stated and it was quite gloopy and tasteless.

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• Cath

  12 March 2012

  Cath rated and commented on this recipe

  

  Made this with massaman paste instead of green curry paste and plain basmati rice. Really tasty - even my fussy 8 year old son loved it!

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• Kathy

  31 March 2012

  Kathy rated and commented on this recipe

  

  Made this for a Saturday night tea. Was v tasty but husband didn't like the peppers so I'll use a different veg next time.

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• Nicola

  31 March 2012

  Nicola commented on this recipe

  Have made this before and absolutely loved it, but my now boyfriend has a nut allergy, any suggestions on how to replace the coconut milk? Just milk? Cream? Or is it not possible?

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• gemconyard

  07 April 2012

  gemconyard rated and commented on this recipe

  

  This had been sitting in my binder for ages and I kept overlooking it, what a mistake that was! Really easy dish to make and tastes amazing! I added an extra spoon of curry paste and was still quite mild for my taste but as a family dish was just right. Deffinately a new fave in our house :-)

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• Rachael Smith

  19 April 2012

  Rachael Smith rated this recipe

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• Rowena

  24 April 2012

  Rowena rated and commented on this recipe

  

  Pretty disappointed with this recipe. I used bone-in thighs and drumsticks as this is what I had so I knew that it would need to cook for longer than 20 mins so I used the red rice (cant remember what its called) and a wild rice mix due to the extended cooking time. I only used 2.5 tbsp of curry paste because of the children and also added some celery and courgette along with the red pepper. It tasted ok, too creamy for me as I dont generally like coconut milk too much, but the texture of the rice was like a big sludgy mess. Not one of my fav's I have to say.

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• le

  16 June 2012

  le rated and commented on this recipe

  

  i've made this lots of times and its always tasted nice. for those who cooked longer and still mush.... the way i was taught to cook rice was when you bring back to 'boil' that means little blips (just starting to boil) rather than full on bubbling, thats when in this recipe you put it in the oven. usually with rice (basmati), undercooked is hard, overcooked mushy, so if you do overcook try putting back on hob to evaporate excess liquid instead of longer in the oven. by not over boiling this recipe doesn't need longer than 20mins in oven. also, once you take it out the oven fluff it up with a fork and put the lid back on for 5mins, perfect thai baked rice everytime.

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• Skellers

  19 June 2012

  Skellers rated and commented on this recipe

  

  Tasty and really easy to make. Used 3 tbsp of curry paste and was more than hot enough (especially the first time I made it and didn't stir in) Hardly any washing up either which is always a bonus!

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• Paula Fletcher

  18 July 2012

  Paula Fletcher commented on this recipe

  Wish I had read Belkey's advice before cooking the dish - I used Barts curry paste and it's really hot. It's also taking ages in the oven, it's now been in for 45 mins and the rice is still hard. I must have done something wrong though as noone else seems to have any problems. Does taste good though - just a little less paste next time.

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• Paula Fletcher

  18 July 2012

  Paula Fletcher rated this recipe

  

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• Marcia

  01 August 2012

  Marcia rated and commented on this recipe

  

  Was going to use this as main meal but not moist enough and thought flavours not strong ennough so used it as a rice accompaniment to Curry. Very nice as side dish.

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• Watersnapper

  10 August 2012

  Watersnapper rated and commented on this recipe

  

  Love this Recipe, we cook this quite regularly as its quick and easy. Always goes down well when we have guests and is very yummy. If you really enjoy this recipe then your like One-pot chicken & chickpea pilau which is on this site. Very simular but different flavours.

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• Jayne147alfa

  03 September 2012

  Jayne147alfa rated and commented on this recipe

  

  A very simple and easy recipe, ideal to prepare ahead and then just pop in the oven when you're ready. Made this dish whilst we were away for the weekend for 2 of us. I so halved the chicken, added a little courgette, but therefore had too much coconut milk. As there wasn't going to be a use for it I put the whole tin in and reduced the water and added a chicken stock cube which balanced out the creaminess. Tonight I'm adapting this recipe to use with rump steak which I picked up cheaply today. I will also add some mushrooms to increase the veg count. Definitely a keeper as its so easy for Mid week meal or indeed cooking away from home.

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• wennap

  13 September 2012

  wennap rated and commented on this recipe

  

  Such a tasty recipe. Can't wait to start trying it out on my friends. Love how quick it is. Definitely going to become a mid-week favourite.

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• Rosemarie

  23 November 2012

  Rosemarie rated and commented on this recipe

  

  I made this tonight but was abit disappointed. Flavour was lovely (i reduced the curry paste to 3 tbsp as feeding kids too) but the rice was really stodgy. Maybe because i used Basmati instead of wild rice mix. Didn't overcook. After 20 mins rice wasn't quite cooked but stodgy already. Gave it another 5 mins. Would like to try again with wild rice mix.

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• Lemonychoc

  19 January 2013

  Lemonychoc rated and commented on this recipe

  

  I love this recipe but use 4 tabs of green curry paste at your peril. I use one and it is just right. I freeze the rest and it freezes well, enjoy.

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• Tiffany

  22 January 2013

  Tiffany commented on this recipe

  We've recently rediscovered this recipe - and we are sooooooo glad we did, it is easy and delicious! Definitely back in the regulars section now!

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• Sarah

  08 April 2013

  Sarah rated and commented on this recipe

  

  very easy to make and tasted lovely - a hit with the whole family

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

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

Per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.02 g

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