Oven-baked Thai chicken rice

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• Chips

  20 December 2009

  Chips rated and commented on this recipe

  

  Very tasty I used chicken thigh fillets for more flavour though and cut thinly

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• Nicolajb

  06 January 2010

  Nicolajb rated this recipe

  

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• Aoifeg

  05 February 2010

  Aoifeg rated this recipe

  

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• Amie

  23 February 2010

  Amie rated this recipe

  

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• lulujersey

  03 March 2010

  lulujersey rated this recipe

  

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• Michael Banks

  02 June 2010

  Michael Banks rated and commented on this recipe

  

  Do not use 4tbsp of real Thai green curry paste unless you are Thai or else it will be inedible.

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• Serona

  22 July 2010

  Serona rated and commented on this recipe

  

  Favourite with the family, my husband and four year old fight for 2nd helpings!!!

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• Swirlgirl

  30 July 2010

  Swirlgirl rated and commented on this recipe

  

  really really nice and creamy! I didn't add the chicken which made it the perfect side to any Thai dinner :)

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• Ms_Scarlett

  14 August 2010

  Ms_Scarlett rated and commented on this recipe

  

  One of my all-time favourite dinners. Super yummy. I use chicken thigh fillets and just chop them up a little bit - they have more flavour and are often a bit cheaper than the same amount of chicken breast.

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• aniseedgal

  08 September 2010

  aniseedgal rated and commented on this recipe

  

  Really tasty, and quick and easy to make!

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• Pip

  15 September 2010

  Pip rated this recipe

  

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• lotsie

  21 September 2010

  lotsie rated and commented on this recipe

  

  so easy especially as i used roasted peppers from a tin it gave the dish a slightly smokey flavour. will definately be making this again possibly with mushrooms. Added chicken stock for extra flavour.

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• Dave

  28 October 2010

  Dave commented on this recipe

  Love love love this recipe! Used peppers, mushrooms, corgette and carrot, and chucked in a chilli to heat it up a bit, and it worked brilliantly. To quote my girlfriend - "this is one of my favourite things you've cooked so far" !

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• cobbles

  02 November 2010

  cobbles rated and commented on this recipe

  

  This is a lovely dish that can be tweaked quite a bit...I used Jalfrezi paste instead of Thai curry, added more veg, like mushrooms and peas and omitted the lime. Still turned out to be a nice meal though! And freezes well.

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• Dobby

  03 November 2010

  Dobby rated and commented on this recipe

  

  I love this. The rice gets all flavoured with the coconut milk - really easy to make and when you pop it the oven you have a good 20mins to have a good clean up. Great for during the week. I use mini chicken fillets, extra tender

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• Chevvy

  29 November 2010

  Chevvy rated and commented on this recipe

  

  Fantastic quick meal - as simple as it sounds and with a great flavour. I didn't have enough green curry paste but had some red, so i used both! I very styrongly recommend this, and it will find itself as a regular on my menu.

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• le

  10 December 2010

  le commented on this recipe

  i used quorn fillets chopped (only half the weight), plain basmati rice, green beans and mushrooms as thats what we had and it was lovely. i also used a stock cube in the boiling water as advised by another poster and half a can of fullfat coconut milk and half can of water as i didnt have reduced fat coconut. if using quorn i recommend using when defrosted as it absorbs the curry pastes flavours better.

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• Karen L

  06 January 2011

  Karen L commented on this recipe

  This is a lovely wee dish - very easy and so tasty. I used red thai paste as i had some in fridge & it worked great. Served it up with some toasted almonds, mango chutney & creme fraiche - scrumsh!

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• Rachael Smith

  31 January 2011

  Rachael Smith rated and commented on this recipe

  

  Really really delicious! Will be making again and again.

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• cookie62

  02 February 2011

  cookie62 rated and commented on this recipe

  

  Great dish. Followed the recipe to the T. Very tasty.

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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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