Name: Chicken curry in crispy rice cases
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 egg; 40.00 ml plain flour; 600.00 gm cooked brown rice; 18.40 gm vegetable oil; 1 brown onion, finely chopped; 750g chicken thigh fillet, trimmed, cut into 2cm cubes; 56.00 gm green curry paste; 165ml can light coconut milk; 21.00 gm lime juice; 82.50 ml basil leaves, finely shredded lime wedges, to serve

Chicken curry in crispy rice cases

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious bite-sized rice pastries filled with creamy chicken curry.

Ingredients:

1 egg
600.00 gm cooked brown rice
18.40 gm vegetable oil
1 brown onion, finely chopped
750g chicken thigh fillet, trimmed, cut into 2cm cubes
56.00 gm green curry paste
165ml can light coconut milk
21.00 gm lime juice
82.50 ml basil leaves, finely shredded lime wedges, to serve

Instructions:

Preheat the oven to 180°C. Grease and line the bases of 6 pie pans each with a 3/4-cup capacity.
In a large bowl, mix eggs and flour, then add rice and stir until fully combined. Divide the mixture evenly into each pan. Using wet hands, press the mixture evenly over the base and sides of each pan. Bake for 10 to 15 minutes until lightly golden and firm to the touch. Remove from pans while still warm.
1. Heat oil in a frying pan over medium heat until shimmering. Add onion and sauté for 3 to 4 minutes until tender. Add chicken and brown for 4 to 5 minutes. Stir in curry paste and cook for an additional 2 minutes.
Stir in coconut milk to the chicken mixture, heating over medium heat until it simmers. Lower the heat to medium-low and let it simmer for 10 minutes until thickened. Take it off the heat and mix in lime juice and basil.
Fill the rice cases with the mixture and garnish with lime before serving.

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