40 minutes
A delicious and aromatic Thai-inspired chicken and rice bake infused with coconut milk and green curry flavors.
tablespoons
Onions, chopped
each
Chicken Fillets, mini
0 oz
Thai Green Curry Paste
tablespoons
Mixed Basmati And Wild Rice, rinsed
0 oz
Bell Pepper, deseeded and cut into wedges
each
Lime, zest and juice
each
Fresh Coriander Leaves, chopped, for garnish
handful
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.
Opt for a high-quality, authentic Thai green curry paste and full-fat coconut milk.
Rinse rice and ensure correct liquid-to-rice ratio to prevent gummy or improperly cooked rice.
Adjust your curry with fish sauce, palm sugar, lime juice, and curry paste or chilies.
Use aromatics like garlic, ginger, and lemongrass to build a flavor foundation.
Use homemade chicken stock for added depth of flavor.
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