Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(117 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 pepper, 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
  • 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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terriferris
3rd Nov, 2010
5.05
I love this. The rice gets all flavoured with the coconut milk - really easy to make and when you pop it the oven you have a good 20mins to have a good clean up. Great for during the week. I use mini chicken fillets, extra tender
cobbles1505
2nd Nov, 2010
4.05
This is a lovely dish that can be tweaked quite a bit...I used Jalfrezi paste instead of Thai curry, added more veg, like mushrooms and peas and omitted the lime. Still turned out to be a nice meal though! And freezes well.
dstephens
28th Oct, 2010
Love love love this recipe! Used peppers, mushrooms, corgette and carrot, and chucked in a chilli to heat it up a bit, and it worked brilliantly. To quote my girlfriend - "this is one of my favourite things you've cooked so far" !
fizzpickle
21st Sep, 2010
5.05
so easy especially as i used roasted peppers from a tin it gave the dish a slightly smokey flavour. will definately be making this again possibly with mushrooms. Added chicken stock for extra flavour.
aniseedgal
8th Sep, 2010
5.05
Really tasty, and quick and easy to make!
ms_scarlett
14th Aug, 2010
5.05
One of my all-time favourite dinners. Super yummy. I use chicken thigh fillets and just chop them up a little bit - they have more flavour and are often a bit cheaper than the same amount of chicken breast.
Superraisen
30th Jul, 2010
4.05
really really nice and creamy! I didn't add the chicken which made it the perfect side to any Thai dinner :)
wisedog
22nd Jul, 2010
5.05
Favourite with the family, my husband and four year old fight for 2nd helpings!!!
kingorry
2nd Jun, 2010
4.05
Do not use 4tbsp of real Thai green curry paste unless you are Thai or else it will be inedible.
chips14
20th Dec, 2009
4.05
Very tasty I used chicken thigh fillets for more flavour though and cut thinly

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