Coconut-Infused Thai Green Curry Chicken and Rice Bake

1. Preheat Oven

Preheat your oven to 200°C (180°C fan-assisted, or gas mark 6). Have an ovenproof casserole dish ready for use.

2. Onion Softening

Place the casserole dish on medium heat, add the vegetable oil, and gently cook the onions for 5 minutes until they are softened.

3. Chicken Coating

Increase the heat slightly, add the chicken fillets to the dish, and stir in the Thai green curry paste. Cook for 3 minutes, ensuring the chicken is well coated with the paste.

4. Rice and Pepper Mixing

Add the basmati and wild rice mix to the dish along with the red pepper wedges, lime zest, and lime juice, stirring to combine all ingredients thoroughly.

5. Coconut Infusion

Pour in the coconut milk and add 250ml of boiling water. Stir the mixture and bring it to a gentle boil.

6. Oven Baking

Once boiling, cover the dish with a lid and place it in the preheated oven. Bake for 20 minutes, or until the rice is fluffy and fully cooked.

7. Final Garnish

Remove the dish from the oven and scatter the chopped coriander leaves over the top before serving.