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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1st Aug, 2012
Was going to use this as main meal but not moist enough and thought flavours not strong ennough so used it as a rice accompaniment to Curry. Very nice as side dish.
18th Jul, 2012
Wish I had read Belkey's advice before cooking the dish - I used Barts curry paste and it's really hot. It's also taking ages in the oven, it's now been in for 45 mins and the rice is still hard. I must have done something wrong though as noone else seems to have any problems. Does taste good though - just a little less paste next time.
19th Jun, 2012
Tasty and really easy to make. Used 3 tbsp of curry paste and was more than hot enough (especially the first time I made it and didn't stir in) Hardly any washing up either which is always a bonus!
16th Jun, 2012
i've made this lots of times and its always tasted nice. for those who cooked longer and still mush.... the way i was taught to cook rice was when you bring back to 'boil' that means little blips (just starting to boil) rather than full on bubbling, thats when in this recipe you put it in the oven. usually with rice (basmati), undercooked is hard, overcooked mushy, so if you do overcook try putting back on hob to evaporate excess liquid instead of longer in the oven. by not over boiling this recipe doesn't need longer than 20mins in oven. also, once you take it out the oven fluff it up with a fork and put the lid back on for 5mins, perfect thai baked rice everytime.
Rowena Wilkes's picture
Rowena Wilkes
24th Apr, 2012
Pretty disappointed with this recipe. I used bone-in thighs and drumsticks as this is what I had so I knew that it would need to cook for longer than 20 mins so I used the red rice (cant remember what its called) and a wild rice mix due to the extended cooking time. I only used 2.5 tbsp of curry paste because of the children and also added some celery and courgette along with the red pepper. It tasted ok, too creamy for me as I dont generally like coconut milk too much, but the texture of the rice was like a big sludgy mess. Not one of my fav's I have to say.
7th Apr, 2012
This had been sitting in my binder for ages and I kept overlooking it, what a mistake that was! Really easy dish to make and tastes amazing! I added an extra spoon of curry paste and was still quite mild for my taste but as a family dish was just right. Deffinately a new fave in our house :-)
31st Mar, 2012
Have made this before and absolutely loved it, but my now boyfriend has a nut allergy, any suggestions on how to replace the coconut milk? Just milk? Cream? Or is it not possible?
31st Mar, 2012
Made this for a Saturday night tea. Was v tasty but husband didn't like the peppers so I'll use a different veg next time.
12th Mar, 2012
Made this with massaman paste instead of green curry paste and plain basmati rice. Really tasty - even my fussy 8 year old son loved it!
8th Mar, 2012
After reading all the good reviews, I was disappointed with the final outcome. Had to cook in the oven for just over an hour rather than 20mins the receipe stated and it was quite gloopy and tasteless.


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