Oven-baked Thai chicken rice | Recipe Cart

Ingredients

• 1 tbsp vegetable oil
• 1 onion , chopped
• 400g pack mini chicken fillet
• 4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
• 250g basmati and wild rice mix, rinsed (we used Tilda)
• 2 red peppers , deseeded and cut into wedges
• finely grated zest and juice 1 lime
• 400g reduced-fat coconut milk
• handful coriander leaves, to serve