Easy family curry recipe for 4 people, takes only 30 mins; recipe has vegetable oil, onion, chicken fillet, thai green curry paste, wild rice, red pepper, lime, coconut milk and coriander.
Oven-baked Thai chicken rice
Course: Easy family curry
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: handful coriander leaves, to serve
- Vegetable Oil: 1 tbsp vegetable oil
- Red Pepper: 2 red peppers, deseeded and cut into wedges
- Onion: 1 onion, chopped
- Lime: finely grated zest and juice 1 lime
- Coconut Milk: 400g reduced-fat coconut milk
- Thai Green Curry Paste: 4 tbsp Thai green curry paste (we used Bart's), or use less for a milder taste
- Wild Rice: 250g basmati and wild rice mix, rinsed (we used Tilda)
- Chicken Fillet: 400g pack mini chicken fillet
Directions
- 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.
- 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.
