Created by ImPat on October 11, 2020
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.