Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(119 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Lime

    Lime

    ly-m

    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

Method

  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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jennygwenda
8th Jun, 2011
Just tried tonight and this is mine and the partners new face dish!!used courgettes instead of peppers and omitted limenand it was gorgeous!!!!
mrsgcbrown
6th Apr, 2011
I made this last night for friends using a massaman paste instead of the green paste. It was absolutely delicious. Both friends went home with the recipe. I can tell this is going to be a firm favourite!
pfmaguire
6th Apr, 2011
has anyone tryed putting chicken stock in instead of boiling water ? is it more tasty.I,ll let you know if I make this recipe
ardleigh
1st Apr, 2011
4.05
Very good recipe but 4 tbsp Barts thai green curry paste gave an almost unbearably spicy result. Next time I'll try half the amount.
natsh1973
9th Mar, 2011
Already a favourite in our house. Extremely easy to make and delicious. Can't wait to serve it up for my (pretty fussy junk food addict) son when he's back from uni. I must admit, I thought I'd end up with parts of uncooked rice but it cooks perfectly.
ann-scott
5th Mar, 2011
Made this tonight and only used two tablespoons of Barts curry paste - still too hot! Will try four teaspoons next time.
sarahlow17
24th Feb, 2011
5.05
make this all the time. good reheated for next days lunch.
angelapassingham
18th Feb, 2011
5.05
lovely and tasty really easy midweek meal. I added baby corn but could easily add whatever veg is in the fridge, going to chuck some soya beans in next time.
cookiegalore
2nd Feb, 2011
5.05
Great dish. Followed the recipe to the T. Very tasty.
rachaelsmith84
31st Jan, 2011
5.05
Really really delicious! Will be making again and again.

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