*Oven Baked Thai Chicken and Rice*
Serves 4
An easy one pot chicken bake with lovely thai flavours . . . . coconut, lime, coriander. You choose how much of a kick you want to add. Adapted from the GoodFood little book of 101 Storecupboard Suppers.
1 TBS vegetable oil 1 medium onion, peeled and chopped 400g 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) 250g of basamati rice, rinsed (1 cup) 2 red peppers, trimmed, seeded and cut into slices the finely grated zest and juice of one lime 400g tin of reduced fat coconut milk (14 ounce tin) 250ml of boiling water (generous cup) handful of fresh coriander leaves to garnish Preheat the oven to 200*C/400*F/ gas mark 6. Heat the oil in a heavy bottomed shallow oven/stove top proof casserole dish. Add the onion and soften it without browning. Tip in the chicken and the curry paste. Stir and cook for 3 minutes. Tip in the rice and peppers. Stir to coat. Stir in the lime zest and juice, coconut milk and boiling water. Bring to the boil. Cover tightly and bake in the preheated oven for about 2o minutes, until the rice is fluffy. Scatter with coriander leaves to serve. |
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