Baked red curry chicken and rice recipe

63 ratingsRate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 571 calories / serving
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Preheat the oven to 200c, 180c fan, gas mark 6. Heat 1tbsp oil in an oven proof casserole pan, and cook 1 sliced onion for about 5 minutes.

Slice 1 x 432g pack chicken breasts fillets and stir into the pan with 2tbsp red curry paste and cook for 2 minutes. Then add 250g Everyday Value Long Grain rice and 100g chopped green beans.

Stir together 1 x 400g can coconut milk and 250ml water, pour into the pan, bring to the boil then put on the lid and transfer to the oven. Cook for 20 minutes or until the rice is done. Scatter over a little coriander before serving.

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  • Ingredients

  • 1 onion
  • 432g pack chicken breasts
  • 65g Red curry paste
  • 250g Everyday Value long grain rice
  • 100g Tesco green beans
  • 400g can coconut milk
  • 5g fresh coriander
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  • Calories
    571
    29%
  • Sugar
    2g
    2%
  • Fat
    22g
    32%
  • Saturates
    15.3g
    77%
  • Salt
    0.8g
    13%
of an adult's Reference Intake daily amount.
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