One-pot red curry chicken and rice

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

Recipe «One-pot red curry chicken and rice» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.