Oven-baked Thai chicken rice

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• Fluffy

  13 July 2008

  Fluffy rated and commented on this recipe

  

  Very tasty, and straight into my list of favourites. I've been gradually working my way through the spicy dishes, and this is one of the best. Very well balanced. Found the 4 tbs of paste fine for all the family, including those who don't like their food too hot.

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• Szkrabeka

  16 July 2008

  Szkrabeka rated this recipe

  

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• Jakob

  16 July 2008

  Jakob rated and commented on this recipe

  

  Have made this a few times and love it! I add a bit more coconut milk so you get a bit of sauce too...!

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• Lynseyjane

  16 July 2008

  Lynseyjane rated and commented on this recipe

  

  Made this for my first ever 'dinner party'. Came out great, very easy to make and everyone loved the level of spice. I let it cook for alittle longer to soak up some of the juices.

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• Jen

  17 July 2008

  Jen rated and commented on this recipe

  

  I love how easy this was, simple yet delicious! I added an orange pepper, and a courgette. I will add mushrooms next time too. Yum yum.

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• rach

  18 July 2008

  rach rated and commented on this recipe

  

  mmmmm, lush, will defo make again soon!!

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• Debbzi

  19 July 2008

  Debbzi rated and commented on this recipe

  

  It worked perfectly in terms of time and texture. But even though I used about three quarters of curry paste quantity, it was much too hot. I used the Mae Ploy green curry paste so anyone trying the recipe with that, take care!

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• HunnyBunny

  02 August 2008

  HunnyBunny rated and commented on this recipe

  

  Great recipe - really easy and very tasty. Leftovers pretty good the next day in my lunchbox too!

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• angelawray

  10 August 2008

  angelawray rated and commented on this recipe

  

  Very Tasty and so easy to make

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• Madbubbles

  18 August 2008

  Madbubbles rated and commented on this recipe

  

  Really tasty, quick and easy to make. We all loved it. Will be making it again.

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• Suzie

  18 August 2008

  Suzie rated and commented on this recipe

  

  Absolutely delicious, and SO easy! Passed on to many friends, and they all have the same opinion!

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• Claire C C

  22 August 2008

  Claire C C rated and commented on this recipe

  

  Really good. We used Tesco Thai Green Curry paste (four dessert spoons - half a jar) and added extra red pepper, courgette and green beans. Too spicey for the children though (would probably use half the paste and add some stock instead if i was making for them). Def worth a try.

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• rosieshearma

  05 September 2008

  rosieshearma commented on this recipe

  This is gorgeous hot or cold, I used three spoons of Green curry paste which was just right.

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• Pink Fox

  24 September 2008

  Pink Fox rated and commented on this recipe

  

  I love this recipe. Such a treat and so easy!!!

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• Jaime George

  27 September 2008

  Jaime George commented on this recipe

  This was delicious used carrotts, peas and corn instead of red peppers.

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• Darrell

  11 October 2008

  Darrell rated and commented on this recipe

  

  Stunning recipie! Went don really well. Very easy to prepare!

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• Trigger

  14 October 2008

  Trigger rated and commented on this recipe

  

  Fantastic - very very tasty. we have used red paste aswell - which was just as good. the kids love it too

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• loulou

  17 October 2008

  loulou rated this recipe

  

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• New Cook

  05 November 2008

  New Cook rated and commented on this recipe

  

  This is a lovely, quick and easy dish. I used the green thai curry paste, added some minced chilli and a green pepper and some mushrooms. Rather than using the boiling water I used chicken stock - we all loved the final outcome. A good weekend meal using store cupboard ingredients.

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• Jenifer

  06 November 2008

  Jenifer commented on this recipe

  Absolutely delicious, although with 4 tbs thai green paste it's pretty hot! I enjoyed it, but the rest of the family requested it slightly less hot next time. We had it with large amount of natural yoghurt and some mango chutney to cool it down! Amazing and will def make again!

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http://www.bbcgoodfood.com/recipes/4017/

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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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