Thai Chicken and Rice Tray Bake
October 11, 2020
"From our weekday newspaper The West Australian."
- 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
Preheat oven to 180C/160C fan-forced.
Place chicken and curry paste in a bowl and rub paste all over chicken.
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.
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.
Place chicken on top of rice mixture and cover tightly with foil and bake for 25 minutes and then remove foil.
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.
Arrange chicken over rice and bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through.
Top with green onion, chilli, peanuts and mint and serve.
Tips & Variations
No special items needed.