Tuesday, March 29, 2011
20110329 Oven-baked Thai Chicken Rice
(SOURCE: GoodFood Magazine - Oven-baked Thai chicken rice)
I didn't feel weel this week so only made some very simple dishes that did not require too much preparation. I made this a day ahead so I only had to heat up the dish after a long day of work. This dish was so fragrant thanks to the coconut milk and roughly chopped coriander leaves (not shown in the picture), and it was simply delicious!
1 tbsp vegetable oil
1 onion, chopped
400g chicken tender
4 tbsp Thai red curry paste
250g basmati rice
1.5 red peppers, cut into wedges
finely grated zest and juice of 1 lime
400g coconut milk
handful coriander leaves
1. Heat oven to 180 degree C. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes. Add the chicken and curry paste, then cook for 3 minutes, stirring to coat.
2. 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 minutes until the rice is fluffy. Scatter with coriander before serving.