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One-pot red curry chicken and rice
One-pot red curry chicken and rice
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Easy one-pot red curry for beginners.
Ingredients:
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 56.00 gm red curry paste
  • 400.00 gm jasmine rice
  • 1/2 x 440g can pineapple thins, drained, chopped
  • 1 red capsicum, chopped
  • 125g fresh baby corn, diagonally sliced
  • 400ml can coconut milk
  • 250.00 gm boiling water
  • 82.50 ml frozen peas
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Place the chicken in a bowl and coat it thoroughly with curry paste. For optimal flavor, refrigerate for 20 minutes, if time allows.
  • Spread rice in an 8-cup baking dish. Layer onion, pineapple, capsicum, and corn on top. Pour coconut milk and boiling water over ingredients. Place chicken in a single layer on top. Cover dish tightly with foil. Bake for 10 minutes.
  • Continue baking uncovered for an additional 30-35 minutes until the chicken is cooked through and the rice is tender. Remove from the oven, sprinkle with peas, and let stand covered for 5 minutes until peas are heated through. Serve topped with fresh coriander.

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