Thai Chicken and Rice Tray Bake

6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (455.6 g)
  • Calories 408.4
  • Total Fat - 11.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 29.6 mg
  • Sodium - 652.2 mg
  • Total Carbohydrate - 64 g
  • Dietary Fiber - 6 g
  • Sugars - 14.4 g
  • Protein - 13.7 g
  • Calcium - 125.3 mg
  • Iron - 2 mg
  • Vitamin C - 38.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Place chicken and curry paste in a bowl and rub paste all over chicken.

Step 3

Heat half the oil in a heavy-based flameproof roasting pan over medium-high heat and cook lime for 1 minute each side or until charred and transfer to a plate and then add chicken to pan, skin-side down and cook for 3 minutes each side or until well browned and transfer to a plate.

Step 4

Wipe pan clean and heat remaining oil in pan over medium heat and add brown onion, garlic, ginger, lemongrass and carrot and cook, stirring, for 5 minutes or until onion softens and then add rice and cook, stirring, for 2 minutes or until rice is coated in mixture and then add stock and bring to the boil.

Step 5

Place chicken on top of rice mixture and cover tightly with foil and bake for 25 minutes and then remove foil.

Step 6

Move chicken to one side and fluff rice with a fork and now add beans, corn, lime slices, fish sauce and lime juice to rice and stir to combine.

Step 7

Arrange chicken over rice and bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through.

Step 8

Top with green onion, chilli, peanuts and mint and serve.

Tips & Variations


No special items needed.

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