Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(121 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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31st Oct, 2013
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.
25th Sep, 2013
Lovely mid-week meal. Really quick, easy and tasty.
8th Apr, 2013
very easy to make and tasted lovely - a hit with the whole family
22nd Jan, 2013
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!
19th Jan, 2013
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.
23rd Nov, 2012
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.
13th Sep, 2012
Such a tasty recipe. Can't wait to start trying it out on my friends. Love how quick it is. Definitely going to become a mid-week favourite.
3rd Sep, 2012
A very simple and easy recipe, ideal to prepare ahead and then just pop in the oven when you're ready. Made this dish whilst we were away for the weekend for 2 of us. I so halved the chicken, added a little courgette, but therefore had too much coconut milk. As there wasn't going to be a use for it I put the whole tin in and reduced the water and added a chicken stock cube which balanced out the creaminess. Tonight I'm adapting this recipe to use with rump steak which I picked up cheaply today. I will also add some mushrooms to increase the veg count. Definitely a keeper as its so easy for Mid week meal or indeed cooking away from home.
8th Aug, 2014
Freeze half the coconut milk and use it in the future!
10th Aug, 2012
Love this Recipe, we cook this quite regularly as its quick and easy. Always goes down well when we have guests and is very yummy. If you really enjoy this recipe then your like One-pot chicken & chickpea pilau which is on this site. Very simular but different flavours.


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