Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(122 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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2nd Jan, 2012
Nice dish, only difference, I chose to add a few spring onions whilst dish stood at end.
15th Dec, 2011
A nice dish.
12th Dec, 2011
Quick, easy, delicious! Nothing fancy though...just good enough for the evenings you don't know what more to do with the chicken..
22nd Nov, 2011
Very easy and tasty, but used the Barts Thai Green paste and it was way too hot! Halve the amount if you don't like too much heat.
22nd Oct, 2011
Loved this recipe, really easy to make and tastes great.
7th Sep, 2011
Beautiful, delicious meal, I used the whole jar of green thia paste and for an extra kick I made with red thia paste and added 2 green chillie's. My neighbours now request this dish everytime we are invited there for drinks.
6th Aug, 2011
Loved this recipe. did have to leave it in the oven longer about 30mins to make sure the rice was cook. Going to try it with chicken thighs next.
31st Jul, 2011
It was lovely although took a little longer in the oven than anticipated. Also I used less curry paste than stated but wished that I'd used the whole lot.
28th Jun, 2011
I have made this a few times. It's great with the peppers cut into smaller pieces and baby corn or mange tout as others have said.
23rd Jun, 2011
Was shocked at how many good reviews this recipe has after cooking it myself, I found after the 20 mins in oven the rice was un-cooked! So I had to add more water and left it another 10 mins, the rice was cooked after this but all the flavour had gone, very disappointed. Maybe I used too much rice in the first place or something even so I think I'll stick to the normal green thai curry in the future.


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