Baked red curry chicken and rice recipe

63 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 592 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 . Cut into a thick chunk of chikcen and check that it is cooked through, with no pink showing. 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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  • Energy 2484kj 592kcal 30%
  • Fat 24.3g 35%
  • Saturates 16.8g 84%
  • Sugars 5g 6%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 59.2g Protein 33g Fibre 1.8g


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