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Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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Rating: 4 out of 5.155 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

  • Dairy-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal510
fat18g
saturates10g
carbs59g
sugars6g
fibre2g
protein32g
low insalt1.02g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 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
  • 400g reduced-fat coconut milk
  • handful coriander leaves, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from May 2007, May 2007

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Overall rating

Rating: 4 out of 5.155 ratings
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