Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(117 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 peppers, 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


  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, questions and tips

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25th Mar, 2017
Love this recipe, it's a staple in our house :) we sometimes swap between red and green Thai curry paste to mix it up a bit
9th Oct, 2016
I do alot of cooking in the house and this was an easy and really yummy dish and i highly recommend it to everyone!!!
Norma. mackey
18th Sep, 2016
4 stars for simplicity to make...but only 3 stars for overall taste. I'd make again for quick midweek meal but definitely not an outstanding favourite. I stuck with original recipe above....maybe next time consider some of the suggestions below to give extra appeal?
20th Aug, 2016
Like others I've added garlic ( 4 crushed cloves to the onions) also take lid off replace in oven which really fluffs up the rice yummy 8th time of making the family and friends live it.. V cool enjoy
5th Mar, 2016
What a great meal- will add a little less Thai paste next time but will be adding this to my favorite recipe list .
14th Apr, 2015
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.
29th Mar, 2016
So, basically you totally changed the recipe!
2nd Apr, 2015
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.
20th Jan, 2015
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.
3rd Jan, 2015
Not as tasty as the 5 star rating this dish has received!


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