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Home » How To Cook Oven-Baked Thai Chicken Rice

How To Cook Oven-Baked Thai Chicken Rice

A fuss-free family supper with a delicious coconut flavor that you’ll want to prepare again and again.

Time required for preparation and cooking

  • Preparation time: 5 minutes
  • 30 minutes to cook


  • 1 tablespoon vegetable oil
  • 1 chopped onion 400g bag small chicken fillet
  • 4 tablespoons Thai green curry paste (we used Bart’s), or less for a milder flavor
  • 250g washed basmati and wild rice mix (we used Tilda)
  • 2 deseeded and cut into wedges red peppers coarsely grated zest and juice 400g reduced-fat coconut milk 1 lime
  • to serve, a handful of coriander leaves


Oven Baked Thai Chicken Rice


Preheat the oven to 200°C/fan 180°C/gas 6. 6. In a shallow ovenproof casserole dish, heat the oil and soften the onion for 5 minutes. Cook for 3 minutes, stirring to coat, after adding the chicken and curry paste.


Stir in the rice, peppers, lime zest and juice, coconut milk, and 250ml boiling water. Bring to a boil, then cover and bake for 20 minutes, or until the rice is fluffy. Before serving, sprinkle with coriander.