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Oven-baked Thai chicken rice

Bamboo tray holds a dish of Thai curry and half a naan bread.
If you’re looking for a fast and easy supper that is truly a one pot dish, here’s a likely candidate for the regulars file. I made it this evening after a break of a few months and it was just as delicious as I remember.

Adapted from this BBC Good Food recipe.

Ingredients

1 tbsp vegetable oil
1 large leek, sliced and diced
Up to 400g chicken breast (I’ll often use just one chicken breast and bulk up on sweet potoatoes, extra peppers and sugar snap peas)
4+ tbsp Thai red curry paste (you can use less for a milder taste, I use the whole jar because I hate waste and don’t want a quarter full jar sitting in the fridge until I throw it out)
300g long grain or basmati rice, rinsed
3 (bell) peppers, deseeded and cut into wedges (I like using one of each colour)
Finely grated zest and juice of 1 large lime (or 2 small ones)
400g can of reduced-fat coconut milk
handful coriander leaves, to serve (very optional, only if you grow your own)

Preparation

  1. Heat oven to 200C/fan 180C/gas 6.
  2. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes.
  3. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
  4. Tip in the rice, peppers and sugar snap peas then stir in the lime zest and juice, coconut milk and 300ml boiling water.
  5. Bring to the boil then pop the lid on and bake for 20 mins until the rice is fluffy.
  6. Scatter with coriander before serving.

Coming up: the vegetarian version.

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