One-Pot Oven Baked Thai Chicken Curry & Rice

This One-Pan Oven Baked Thai Chicken Rice recipe is a fuss-free, budget friendly family meal that you'll return to again and again. Fused's Thai Green Curry Paste transforms humble chicken, veggies and rice into an easy dinner that the whole family will love.

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Prep Time: 10

Cook Time: 30

Course: dinn, dinner

Cuisine: Asian, Fusion, thai

Keyword: chicken bake recipes, chicken curry, family friendly, one pan recipes, thai green curry recipe, tray bake

Servings:

Ingredients

1 tbsp vegetable oil for frying
1 onion chopped
400 g chicken breast chopped into bitesize chunks
95 g Fused Thai Green Curry Paste
250 g basmati rice
2 red peppers deseeded and cut into thin wedges
1 courgette chopped
1 lime finely grate zest and juice
1 Fused Organic Coconut Milk
250 ml boiling water
few handfuls coriander leaves to serve
4 lime wedges to serve

Instructions

Preheat the oven to 200°C. Place the casserole dish on the hob, heat the vegetable oil over a medium-high heat. Add chopped onion and fry for 5 minutes until soft.
Add the chopped chicken breasts and Fused Thai Green Curry paste. Cook for about 3 minutes to seal the chicken pieces.
Toss the mixed vegetables, rice, lime zest and juice, coconut milk and 250ml boiling water into the casserole dish. Mix well together and bring to the boil.
Once boiled, pop the lid/tin foil on and bake for 20 -30 mins in the oven or until the rice is fluffy.
Scatter with coriander and serve with lime wedges.