Oven-baked Thai chicken rice

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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 61-79

• James Court YMCA

  07 August 2009

  James Court YMCA rated and commented on this recipe

  

  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.

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• angela

  08 August 2009

  angela commented on this recipe

  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.

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• sarahquinn26

  10 August 2009

  sarahquinn26 commented on this recipe

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

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• jay290901

  11 August 2009

  jay290901 rated and commented on this recipe

  

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

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• lnz1985

  23 August 2009

  lnz1985 rated and commented on this recipe

  

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

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• SarahH

  26 August 2009

  SarahH rated and commented on this recipe

  

  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.

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• tatiana

  30 August 2009

  tatiana rated this recipe

  

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• lydia

  30 August 2009

  lydia commented on this recipe

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

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• lydia

  30 August 2009

  lydia rated and commented on this recipe

  

  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!

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• Sallywally

  05 September 2009

  Sallywally rated and commented on this recipe

  

  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.

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• susiebrown

  06 September 2009

  susiebrown commented on this recipe

  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.

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• Catherine

  08 September 2009

  Catherine rated and commented on this recipe

  

  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

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• arizona

  23 September 2009

  arizona rated and commented on this recipe

  

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

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• CocoVanilla

  29 September 2009

  CocoVanilla rated and commented on this recipe

  

  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.

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• iwitness

  04 November 2009

  iwitness commented on this recipe

  superb , all the family love it

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• gill

  15 November 2009

  gill commented on this recipe

  Very disappointed, especially having read some of the reviews. Found it bland and tasteless!

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• kebabthief

  16 November 2009

  kebabthief rated and commented on this recipe

  

  I'm not sure if Bart's green curry paste has got stronger/more concentrated since this recipe was published, as 4 tbsp of it absolutely blows your socks off. I'd defo use half that amount if I made this again and I'm no stranger to spicy food either.

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• Liz

  19 November 2009

  Liz rated and commented on this recipe

  

  This was absolutely delicious and really easy. It'll become a staple dish I'm sure.

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• john130406

  20 November 2009

  john130406 commented on this recipe

  My 2 year old son loved it. It was quick & easy to make and was so good to eat. I will make this 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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