One-pot red curry chicken and rice

Cooking Meat One-pot red curry chicken and rice

This one-pot red curry recipe is great for beginners.

Lables: Low sugar Egg free Gluten free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minutes, if time permits.
  2. Place rice in an 8-cup capacity baking dish (see Notes). Top with onion, pineapple, capsicum and corn. Pour over coconut milk and boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.
  3. Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender (see Notes). Remove from oven. Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.

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500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 tbsp Valcom red curry paste
2 cups jasmine rice
1 brown onion, finely chopped
1/2 x 440g can pineapple thins, drained, chopped
1 red capsicum, chopped
125g fresh baby corn, diagonally sliced
400ml can coconut milk
1 cup boiling water
1/3 cup frozen peas
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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