Thai Chicken & Rice {Dump & Bake}

An oven dish filled with Thai Chicken Tray Bake.

5 from 1 vote

Thai Chicken & Rice {Dump & Bake}

Throw all the ingredients into a pan for the one-pot wonder that is Thai Chicken Tray Bake. Full of flavour but so quick and easy for a low effort but delicious family dinner.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

4 Chicken breasts Cubed
4 tbsp Red thai curry paste
1 Lime Juice only
300 g Jasmine rice
400 g Coconut milk 1x tin
200 ml Boiling water
100 g Mange tout
100 g Baby corn Halved
Sea salt and freshly ground black pepper Season to taste.

To garnish:

40 g Peanuts Chopped
1 Lime Cut into wedges
Coriander leaves (Cilantro)

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix all of the ingredients, apart from the mange tout and baby corn, together in a baking dish then, season with some salt and pepper then cover with foil and bake for 25 minutes.
Take the foil off, nestle in the mangetout and baby corn then bake, uncovered for 10 more minutes.
Scatter over the peanuts, lime wedges and coriander leaves then serve.

Notes

Vegetables: Green beans or sugar snap peas would also work well, or other veggies of your choice.

Rice: Jasmine rice gives you a lovely texture and flavour but you could use any white rice you like.

Spice level: If you’re a spice lover, add an extra tbsp of curry paste, or if you’re a little more cautious, take one away. Different curry pastes have different levels of heat so keep an eye on what your packet says and adjust if necessary.

Nutrition