Thai Chicken & Rice {Dump & Bake}

An oven dish filled with Thai Chicken Tray Bake.

4.56 from 9 votes

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, season with some salt and pepper then cover with foil. (You want the rice to be submerged in the stock so add a splash more if needed.)
Bake for 30-40 minutes, until the rice is mostly cooked through. Stir half way through this time and add more stock or boiling water if it's looking a little dry.
Take the foil off, give everything a good stir, then 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.

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Notes

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

Rice: Basmati or Jasmine rice are what we like to use in this dish.

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