Oven Baked Thai Chicken and Rice
This is a recipe I had bookmarked a long time ago in a little cookery book I have from the BBC Good Food people, entitled 101 Storecupboard Suppers. I love the little BBC Good Food Books. They are not that expensive and are usually chocker block full of recipes that I want to cook. I know . . . I know . . . I have enough cookbooks, but as any food enthusiast knows, you can never have too many! (Todd doth protest!)
I really enjoy store cupboard meals . . . for several reasons. I normally have everything I need in the house. They are usually quite economical. They are usually simple and really quick to put together. Win. Win. Win. Oh yes, and if they are composed from foods I like, they are always delicious!
I was really looking forward to this dish. Using mini chicken filets (chicken tenders to you North Americans), basamati rice, coconut milk, green thai curry paste, a lime, an onion and some red peppers, I had everything in my cupboards and refrigerator today. Everything was aligned for a go-ahead.
It was really really nice. With only a couple of additions. One, the recipe didn’t call for any seasoning. I added salt and pepper. Lots. I don’t think the Curry paste I used was really flavourful. (I won’t buy that one again) I used the full amount for the recipe, but still had to stir some more into it at the end. I also added more lime juice . . . I wanted a bit more tang, but that’s what I love about Store Cupboard meals . . .
They are usually very forgiving and lend themselves to adaptation. What you have is the basic backbone of a good recipe and you can play with it a bit to make it your own. I really enjoyed this, and I think you would too. Coconutty. Spicy. Filling. Quick and easy. You can’t ask for more than that!
An easy one pot chicken bake with lovely thai flavours . . . . coconut, lime, coriander. You choose how much of a kick you want to add. Adapted from the GoodFood little book of 101 Storecupboard Suppers.
1 TBS vegetable oil
1 medium onion, peeled and chopped
400g pack of mini chicken fillets, tendons removed
(1 pound chicken tender fillets)
4 TBS Thai green curry paste (you can use less if you wish a milder flavour)
250g of basamati rice, rinsed (1 cup)
2 red peppers, trimmed, seeded and cut into slices
the finely grated zest and juice of one lime
400g tin of reduced fat coconut milk (14 ounce tin)
250ml of boiling water (generous cup)
handful of fresh coriander leaves to garnish
Preheat the oven to 200*C/400*F/ gas mark 6. Heat the oil in a heavy bottomed shallow oven/stove top proof casserole dish. Add the onion and soften it without browning. Tip in the chicken and the curry paste. Stir and cook for 3 minutes. Tip in the rice and peppers. Stir to coat. Stir in the lime zest and juice, coconut milk and boiling water. Bring to the boil. Cover tightly and bake in the preheated oven for about 2o minutes, until the rice is fluffy. Scatter with coriander leaves to serve.