Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(118 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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karenlovesgoodfood's picture
karenlovesgoodfood
6th Jan, 2011
This is a lovely wee dish - very easy and so tasty. I used red thai paste as i had some in fridge & it worked great. Served it up with some toasted almonds, mango chutney & creme fraiche - scrumsh!
levislevis
10th Dec, 2010
5.05
i used quorn fillets chopped (only half the weight), plain basmati rice, green beans and mushrooms as thats what we had and it was lovely. i also used a stock cube in the boiling water as advised by another poster and half a can of fullfat coconut milk and half can of water as i didnt have reduced fat coconut. if using quorn i recommend using when defrosted as it absorbs the curry pastes flavours better.
mmchevins
29th Nov, 2010
5.05
Fantastic quick meal - as simple as it sounds and with a great flavour. I didn't have enough green curry paste but had some red, so i used both! I very styrongly recommend this, and it will find itself as a regular on my menu.
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 :)

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