“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”
- 1 tbsp. Vegetable oil
- 1 Onion, Chopped
- 400 g Mini Chicken Fillets
- 4 tbsp. Thai Green Curry Paste
- 250 g Basmati and Wild Rice Mix
- 2 Red Peppers, Deseeded and Cut into Wedges
- Finely Grated Zest and Juice of 1 Lime
- 400 g Coconut Milk Reduced Fat
- 1 handful Coriander Leaves, To Serve
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.
Source : Good Food : May 2007
Servings/Yield : 4 servings
Difficulty : Easy
Cuisine : Asian : South East Asian : Thai
Course : Main
Preparation Times : Prep: 5 Minutes Cook: 30 Minutes
Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g
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