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Thai Chiken and rice one pot

Submitted by Sarah McGettigan 28 October 2009

This is my favourtie recipe, it's gorgeous and you can use light coconut milk to make it healthier without imparing the flavour.

 
 
 
 

Ingredients

½ tbsp of vegetable oil, 2 tbsp of thai red curry paste (more or less depending on how hot you like it!), 1 onion, finely chopped, 4 chicken breast, diced, 3 red peppers, sliced thickly, 200g (ish) of basmati and wild rice, Juice of one l

Method

Preheat oven to 180C Heat oil and curry paste over a high heat on the hob in a oven proof dish with lid add the onions and fry them for about 3 mins until soft, add the chicken and fry for a another 5 mins or so till the chicken is brown all over and mixed in well with the curry paste. Add the peppers, rice and the lime juice, stir again Add the coconut milk and give it all a good stir.so it is completely mixed together. Bring to the boil then put on the lid and pop it in the oven for 25 mins or so until all the coconut milk has been absorbed, the rice is cooked and everything is ready to eat! If the rice is not cooked sling in a little bit of water and cook for another 5 mins or so. Delish! S x

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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