Oven-baked Thai chicken rice

Oven-baked Thai chicken rice

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(151 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

  • Dairy-free
  • Gluten-free

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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josiethetoaster's picture
13th Sep, 2018
Tasty, but not sure about the mix of basmati and wild rice - for me the basmati cooked well before the wild rice. It might be better to add these separately, wild rice first, or to just use one type. I used Mae Ploy green curry paste, which is sometimes too salty, but it worked well in this. 50g for two people.
21st Feb, 2018
Super nice and super easy, it's brill. We add red chillis for an extra kick and added different coloured peppers. Yummy :)
14th May, 2017
This is a firm favourite in our house. I fancied it tonight but didnt get any chicken out so instead I'm doing it without and just having Thai baked rice. Cannot wait!
6th May, 2017
Tasty and delicious I used one pepper and added mushrooms, courgette and spring onion. I added extra chilli too because I like it hot and spicy. Will definitely make it again
25th Mar, 2017
Love this recipe, it's a staple in our house :) we sometimes swap between red and green Thai curry paste to mix it up a bit
9th Oct, 2016
I do alot of cooking in the house and this was an easy and really yummy dish and i highly recommend it to everyone!!!
Norma. mackey
18th Sep, 2016
4 stars for simplicity to make...but only 3 stars for overall taste. I'd make again for quick midweek meal but definitely not an outstanding favourite. I stuck with original recipe above....maybe next time consider some of the suggestions below to give extra appeal?
20th Aug, 2016
Like others I've added garlic ( 4 crushed cloves to the onions) also take lid off replace in oven which really fluffs up the rice yummy 8th time of making the family and friends live it.. V cool enjoy
5th Mar, 2016
What a great meal- will add a little less Thai paste next time but will be adding this to my favorite recipe list .
14th Apr, 2015
Delicious! I cooked the onion in some coconut oil before adding some garlic, then added shredded cooked chicken leftover from a roast. I used an extra tablespoon of curry paste and used stock instead of water. I also used a mixture of black rice (soaked overnight) and brown rice, which meant I had to add more water and cook for about 15 minutes longer, before adding some mangetout at the end. Oh, and full fat coconut milk... There's no point cutting calories if it isn't going to taste as good; there's so much goodness in this meal.


Geordie girl
12th Nov, 2019
Can you prepare this ahead & just put in the oven when need it ?
goodfoodteam's picture
14th Nov, 2019
Thanks for your question. This is not really a make-ahead dish. If you're pressed for time you could prepare it until the end of step one, refrigerate and then continue with step two later in the day.
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