Oven-baked Thai chicken rice

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Good Food

58 ratings

Recipe by Good Food

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1. Video tutorial: Softening onions

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.

Per serving

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

Latest comments and suggestions

Results 41-60

• Miss G

  16 November 2008

  Miss G rated and commented on this recipe

  

  I cooked this last night. I also added courgette as mentioned by debdog123123 it worked really well. I will definitely be doing this again. Very easy and I highly recommend.

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• Ceriharrop

  18 November 2008

  Ceriharrop rated and commented on this recipe

  

  Really quick and easy...and delicious! Followed recipe to the letter and it was spot on.

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• CloClo

  27 December 2008

  CloClo rated and commented on this recipe

  

  We made this for three people, and only one of us could eat it! The lime was overpowering, and that's all you could taste. It was far too tangy, and we couldn't taste the spice at all. This is the worst recipe we have ever cooked from Good Food.

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• Dinnerlady

  15 January 2009

  Dinnerlady rated and commented on this recipe

  

  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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• CockneyChef

  30 January 2009

  CockneyChef rated and commented on this recipe

  

  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.

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• niloclaroc

  25 February 2009

  niloclaroc rated and commented on this recipe

  

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

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• Kimbob

  04 March 2009

  Kimbob rated and commented on this recipe

  

  Really easy, quick and tasty -great midweek meal.

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• Wendys Food

  07 March 2009

  Wendys Food rated and commented on this recipe

  

  A winner with everybody

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• fiona

  08 March 2009

  fiona rated and commented on this recipe

  

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

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• Rowan

  15 March 2009

  Rowan rated and commented on this recipe

  

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

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• Suz

  29 March 2009

  Suz rated and commented on this recipe

  

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

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• Emma

  09 April 2009

  Emma rated and commented on this recipe

  

  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!

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• SUE N RIP

  12 April 2009

  SUE N RIP rated and commented on this recipe

  

  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.

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• Loubob

  22 April 2009

  Loubob rated and commented on this recipe

  

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

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• ak

  25 April 2009

  ak rated and commented on this recipe

  

  Delicious and very quick & easy

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• nitwit

  05 June 2009

  nitwit rated and commented on this recipe

  

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

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• Dons1975

  19 June 2009

  Dons1975 rated and commented on this recipe

  

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

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• Natalie

  14 July 2009

  Natalie rated and commented on this recipe

  

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

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• Sam K.

  23 July 2009

  Sam K. rated and commented on this recipe

  

  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.

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• jo62

  24 July 2009

  jo62 rated and commented on this recipe

  

  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.

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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, salt 1.02 g

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