Red Thai Rice Bake

Name: Red Thai Rice Bake
Cook time: 45 min
Yield: 4 servings
Ingredients: 600 g Chicken Breast Fillets, Diced; 1 Lime (Cut In Half); 2 tsp Very Lazy Chopped Garlic; 0.5 tsp Ginger; 1 Onion (Diced); 2 Red Peppers (Chopped); 1 Red Chilli (Sliced); 150 g Mangetout; 1 tsp Lemongrass (Fresh); 2 tbsp Light Soy Sauce; 50 g Thai Red Curry Paste Pot; 200 g Coconut Milk, Reduced Fat; 300 ml Chicken Stock; 200 g Easy Cook Long Grain White Rice; Coriander Leaves (Fresh)

Yield4 servings

Cook time45 minutes

Ingredients

Directions

1
Preheat the oven to 200 degrees.
2
Dice the chicken breast and season with the juice of half a lime, garlic & ginger.
3
Mix well and transfer directly to a large oven proof dish.
4
Top with onion, red pepper, red chilli, mangetout and finely cut lemongrass.
5
Mix in the soy sauce, chicken stock, coconut milk and red Thai paste pot.
6
Pour in 200g of unwashed Easy Cook Long Grain Rice and mix well to ensure that all of the rice is fully submerged into the liquid.
7
Cover with tinfoil and transfer to the oven. Cook for 45 minutes, or until the rice is cooked through.
8
Serve with a garnish of fresh coriander, lime wedges (from the remaining lime) and extra red chilli, if you would like.

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