Yes you heard right.... One pan dishes are such an easy way to get dinner out and served without any fuss and this Thai curry chicken bake is no exception - it’s super tasty, you bang it in the oven for an hour and forget about it….
It’s almost like a Thai risotto - the flavours absorb so delicately into the rice… it’s a winner.
What you need
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1 jar of your favourite curry paste - I’m using Ayam red curry
1 small can Coconut milk
1 small can Diced tomatoes
4-5 cups of water
1 onion sliced
4 x Chicken thighs chopped
2 cups jasmine or long grain rice
1/2 head broccoli
1/2 a red capsicum sliced
Set oven to 180°c
In an oven proof dish, add curry paste, coconut milk, tomatoes, water and mix.
Add chicken thigh, onion and rice and pop into oven.
At 45 min mark, add your broccoli and capsicum and stir through. Continue cooking for 15-20 mins or until rice is cooked through.
Serve with a garnish of Thai basil.
Serving suggestion - add peas, snow peas or any other veg you have at hand
Not a fan of red curry? Use, green, yellow, Massaman or even Indian.
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