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Easy Thai chicken and rice.

1

Easy Thai chicken and rice.

Rating

With my original meal plan going out of the window today and with the help of the BBC good food guide I settled on this little one pot dish instead. With a park play date, school production rehearsal and a lazy pre-teen refusing to walk or ride to school this week I needed something fairly simple. I knew I had some chicken in the freezer and Thai green paste left from another recipe, so this is where I ended up. One pot – two steps – three feed children and a happy daddy!

Yields4 Servings

 400 g Chicken Breast (£1.70)
 1 Tin Coconut Milk (£1)
 4 tbsp Green Thai Curry Paste (50p)
 1 Onnion, chopped (10p)
 300 g Rice, approx (50p)
 1 Lime, Zest & Juice (30p)
 1 Red Pepper, chopped (55p)
 Handful Corriander Leaves to serve (20p)
TOTAL £4.85

1

Heat the oven to 180, then using my roasting tray on the hob, I heated some oil and chucked in the onion for a few minutes, I then added the chicken and green Green Thai Curry Paste and cooked for another 3 or 4 minutes, stirring to coat the chicken and onion.

2

I chucked the peppers, rice, lime zest and juice, coconut milk and 250ml boiling water. I brought the whole mixture to the boil and covered with tin foil and chucked in the oven for about 20 minutes, until the rice was fluffy. I then put the coriander over and served.

Tip: Just a little tip, if you buy the curry paste at the supermarket it says on the jar it lasts a week opened, I have used some past that time scale, but wouldn’t trust it too long over. If you have an Asian supermarket close by, they have it cheaper and it seems to last a lot longer once open, just remember to keep it sealed and in the fridge.

Ingredients

 400 g Chicken Breast (£1.70)
 1 Tin Coconut Milk (£1)
 4 tbsp Green Thai Curry Paste (50p)
 1 Onnion, chopped (10p)
 300 g Rice, approx (50p)
 1 Lime, Zest & Juice (30p)
 1 Red Pepper, chopped (55p)
 Handful Corriander Leaves to serve (20p)
TOTAL £4.85

Directions

1

Heat the oven to 180, then using my roasting tray on the hob, I heated some oil and chucked in the onion for a few minutes, I then added the chicken and green Green Thai Curry Paste and cooked for another 3 or 4 minutes, stirring to coat the chicken and onion.

2

I chucked the peppers, rice, lime zest and juice, coconut milk and 250ml boiling water. I brought the whole mixture to the boil and covered with tin foil and chucked in the oven for about 20 minutes, until the rice was fluffy. I then put the coriander over and served.

Tip: Just a little tip, if you buy the curry paste at the supermarket it says on the jar it lasts a week opened, I have used some past that time scale, but wouldn’t trust it too long over. If you have an Asian supermarket close by, they have it cheaper and it seems to last a lot longer once open, just remember to keep it sealed and in the fridge.
Easy Thai chicken and rice.

About Author

Part time Gardener | Part time Blogger | Dad

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