Oven-baked Thai chicken rice

Name: Oven-baked Thai chicken rice
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp vegetable oil; 1 onion , chopped; 400g pack mini chicken fillet; 4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste; 250g basmati and wild rice mix, rinsed (we used Tilda); 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

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Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Cost: $8.54 /serving

Author : Good Food team

asian basmati rice chicken fillet

Ingredients

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1 tbsp vegetable oil1 onion, chopped400 grams pack mini chicken fillet4 tbsp Thai green curry paste (we used Bart's), or use less for a milder taste250 grams basmati and wild rice mix, rinsed (we used Tilda)2 red peppers, deseeded and cut into wedgesfinely grated zest and juice 1 lime400 grams reduced-fat coconut milkhandful coriander leaves, to serve

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Instructions

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Step 1

Heat oven to 200C/fan 180C/gas 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.

Step 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 pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.