- Oven Baked Thai Spiced Chicken Rice.jpg (39.9 KiB) Viewed 140 times
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 400g pack mini chicken fillet
- 4 tbsp Thai green curry paste, or use less for a milder taste if preferred
- 250g basmati and wild rice mix, rinsed
- 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
1. Heat oven to 200°C/Fan 180°C/Gas Mark 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes. Add the chicken and curry paste, then cook for 3 minutes, 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 put the lid on and bake for 20 minutes until the rice is fluffy. Scatter with coriander before serving.
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