• Shallow ovenproof casserole dish with lid, or oven proof tray/metal baking dish using tin foil as a lid
Recipe
Ingredients
• 1 tbsp vegetable oil
• 1 onion, chopped
• 400g chicken breast, chopped into bitesize chunks
• 100g Thai Green Curry Paste
• 250g basmati rice
• 2 red pepper, deseeded and cut into wedges
• 1 courgette, chopped
• 1 lime, finely grate zest and juice
• 1 tin Organic Coconut Milk
- 250ml boiling water
• handful of coriander leaves
- lime wedges to serve
Method:
1. Preheat the oven to 200°C. Place the casserole dish on the hob, heat the vegetable oil over a medium-high heat. Add chopped onion and fry for 5 minutes until soft.
2. Add the chopped chicken breasts and Thai Green Curry paste. Stir and cook for about 3 minutes to seal the chicken pieces.
3. Toss the mixed vegetables, rice, lime zest and juice, coconut milk and 250ml boiling water into the casserole dish. Mix well together and bring to the boil.
4. Once boiled, pop the lid/tin foil on and bake for 20 -30 mins in the oven or until the rice is fluffy.
5. Scatter with coriander and serve with lime wedges.
