Oven Baked Thai Chicken and Rice
The English Kitchen
The English Kitchen
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  • 1 TBS vegetable oil
  • 1 medium onion, peeled and chopped
  • 400 g pack of mini chicken fillets, tendons removed
  • (1 pound chicken tender fillets)
  • 4 TBS Thai green curry paste (you can use less if you wish a milder flavour)
  • 250 g of basamati rice, rinsed (1 cup)
  • 2 red peppers, trimmed, seeded and cut into slices
  • the finely grated zest and juice of one lime
  • 400 g tin of reduced fat coconut milk (14 ounce tin)
  • 250 ml of boiling water (generous cup)
  • handful of fresh coriander leaves to garnish



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