A family favourite transformed into an easy traybake. You could throw in any extra veg you have in your fridge, such as sliced peppers, carrots or sugar snap peas.
skinless, boneless chicken thigh fillets, about 840g total
150g
Thai red curry paste, we used Blue Dragon
100g
coriander, stalks and leaves separated
400ml
light coconut milk
2
x 220g-250g pouches golden vegetable microwave rice
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put
the chicken in a medium
roasting tin, add the curry
paste and rub all over
to coat. Finely chop the
coriander stalks and add
to the tin along with the
coconut milk and plenty
of seasoning. Transfer
to oven and cook for
35min, until chicken is
cooked through.
Step 2Roughly chop most
of the coriander leaves
(reserve a few to garnish).
Using tongs, remove the
chicken from the roasting
tin to a plate. Add the
chopped coriander leaves
and rice to the tin and
stir into the coconut milk
mixture, breaking up
any clumps of rice with
a fork, if needed.
Step 3Return chicken (along
with any resting juices) to
the tin on top of the rice
and return to the oven
for 5min, until the rice is
piping hot. Sprinkle over
the reserved coriander
leaves and serve.
Per serving:
Calories: 519
Protein: 49g
Total fat: 14g
Saturates: 7g
Carbs: 49g
Total sugars: 3g
Fibre: 2g
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