Oven-baked Thai chicken rice

asian basmati rice chicken fillet chicken fillets children coconut milk easy kids red pepper red peppers thai thai green curry paste wild rice

N/A

Source

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

Method

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.