Easy Baked Thai Red Curry Chicken and Rice

Name: Easy Baked Thai Red Curry Chicken and Rice
Cook time: 35 min
Yield: 4 servings
Ingredients: 500g boneless and skinless chicken thighs; 300g basmati rice (dry weight); 400g coconut milk (tin); 350ml chicken stock (made with boiling water); 2 red peppers (roughly chopped); 60g red Thai curry paste; 1 tbsp ginger (chopped); 1 tbsp garlic (chopped); 1 tbsp fish sauce; lime (fresh); coconut yoghurt; chilli oil

Credit to the brilliant @johngs as this is fully based off of his amazing one pan rice recipes!!

Yield4 servings

Cook time35 minutes

Ingredients

Directions

1
Add your rice, peppers, curry paste, ginger, garlic, and fish sauce to an ovenproof pan or dish, and mix well.
2
Nestle in your chicken thighs, then pour over your hot stock, and cover tightly with foil or pop on a lid. Bake at 180c (fan) for 30 to 35 minutes, or until the chicken is cooked through and the rice is tender.

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