Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(119 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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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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!
18th Nov, 2014
Made it for dinner and turned out greeeaaatttt!!!
17th Oct, 2014
Nice meal. Very easy and. Ery filling. I used chicken things as I find them nicer
8th Aug, 2014
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
23rd Jul, 2014
One word. Rotten
6th Jan, 2014
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!
8th Dec, 2013
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.
30th Apr, 2016
Your problem was spending 20 minutes in the office instead of the kitchen.
20th Nov, 2013
Made this tonight. Pretty disappointed, found it quite bland. Won't be making it again.


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