Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(114 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Nutrition and extra info

Nutrition: per serving

  • kcal510
  • fat18g
  • saturates10g
  • carbs59g
  • sugars6g
  • fibre2g
  • protein32g
  • salt1.02g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g pack mini chicken fillet
  • 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 pepper, deseeded and cut into wedges
  • finely grated zest and juice 1 lime



    The same shape, but smaller than…

  • 400g reduced-fat coconut milk
  • handful coriander leaves, to serve

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  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.

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Comments (143)

Jac's Cafe's picture

What a great meal- will add a little less Thai paste next time but will be adding this to my favorite recipe list .

Leopoldoni's picture

Delicious! I cooked the onion in some coconut oil before adding some garlic, then added shredded cooked chicken leftover from a roast. I used an extra tablespoon of curry paste and used stock instead of water. I also used a mixture of black rice (soaked overnight) and brown rice, which meant I had to add more water and cook for about 15 minutes longer, before adding some mangetout at the end. Oh, and full fat coconut milk... There's no point cutting calories if it isn't going to taste as good; there's so much goodness in this meal.

mcg5's picture

So, basically you totally changed the recipe!

faypeacock's picture

Easy but boring. I don't think I can bring myself to try and make some improvements - followed the recipe exactly but it needs so much tweaking to make it worth doing again I'd be better off finding another recipe.

cathynoon's picture

Made this last night as described. Maybe the Thai green curry paste in the US is less spicy but this turned out perfectly as it does every time I make it. I use jasmine rice from my local Thai market. 20 minutes is just right. Tastes good and the leftovers are good too. I have adapted to make a chicken tikka one-pot with yogurt and tikka paste - also excellent! I'm a big fan of the oven baked risotto too.

anneeliz88's picture

Not as tasty as the 5 star rating this dish has received!

nazifanas's picture

Made it for dinner and turned out greeeaaatttt!!!

Tinny29's picture

Nice meal. Very easy and. Ery filling. I used chicken things as I find them nicer

saschlet's picture

This is good however I took heed of what others said and edited it slightly:

Fry a few chopped spring onions, zest of a lime, couple of crushed garlic cloves, 1 tsp chopped ginger, curry paste (2 tbsp=plenty) for a few mins. Add in the chicken. Combine 250ml chicken/veg stock with 1 tbsp fish sauce, lime juice and the (full fat) coconut milk and add to pan. Add in a chopped pepper, baby corn, snow peas etc and plain old wild rice (not fancy stuff). Put in oven, with lid on, for about 30 mins and it was gooooood. Serve with chopped fresh coriander on top.

Without these little extras, I think a bit dull!

Broken Saint's picture

One word. Rotten

weekimmy's picture

I love this recipe but find that using the quantities of paste stated it can end up a bit bland- i usually chuck in a few extra spoons for good measure. This is a really easy crowd pleaser...particularly for packs of hungry students!

wendy1427's picture

Don't know what i did wrong but after 20 mins in the office the rice was still hard and there was still a lot of liquid. I ended up putting it on the hob for another 15 minutes untill the rice was cooked and the liquid reduced. Tasted nice enough but won't make again.

Drofidnas's picture

Your problem was spending 20 minutes in the office instead of the kitchen.

minibear's picture

Made this tonight. Pretty disappointed, found it quite bland. Won't be making it again.

natsh1973's picture

I made this last night after having a break from it for a few months - I must have made it every week for a year! It really is a lovely recipe and so easy to make mid week.

donnalovescheese's picture

Lovely mid-week meal. Really quick, easy and tasty.

swells1408's picture

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

sparkycod's picture

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!

lemonychoc's picture

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.

rosemariec's picture

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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