Ingredients
·
1 tbsp vegetable oil
·
1 onion, chopped
·
400g pack mini chicken fillet
·
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 pepper, deseeded and cut into wedges
·
finely grated zest and juice 1 lime
·
400g reduced-fat coconut milk
·
handful coriander leaves, to serve
Method
1.
Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow
ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and
curry paste, then cook for 3 mins, stirring to coat.
2.
Tip in the rice and peppers, then stir in the lime zest and
juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the
lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander
before serving.
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