Photo: Lily Banse
Oven-baked Thai chicken rice
9 ingredients
5 min + 30 min
Serves 4
openrecipes
A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste
Estimated Nutrition (whole recipe, rough)
794
Calories
42g
Protein
45g
Fat
60g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 1 onion , chopped
- 400g pack mini chicken fillets
- 4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
- 250g basmati and wild rice mix, rinsed (we used Tilda)
- 2 red peppers , deseeded and cut into wedges
- finely grated zest and juice 1 lime
- 400g reduced-fat coconut milk
- handful coriander leaves, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes