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
Contents
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Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
