One-pot red curry chicken and rice

One-pot red curry chicken and rice


This one-pot red curry recipe is great for beginners.

The ingredient of One-pot red curry chicken and rice

  1. 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  2. 2 tablespoons Valcom red curry paste
  3. 2 cups jasmine rice
  4. 1 brown onion, finely chopped
  5. 1/2 x 440g can pineapple thins, drained, chopped
  6. 1 red capsicum, chopped
  7. 125g fresh baby corn, diagonally sliced
  8. 400ml can coconut milk
  9. 1 cup boiling water
  10. 1/3 cup frozen peas
  11. Fresh coriander leaves, to serve

The instruction how to make One-pot red curry chicken and rice

  1. Preheat oven to 200C/180C fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minutes, if time permits.
  2. Place rice in an 8-cup capacity baking dish (see Notes). Top with onion, pineapple, capsicum and corn. Pour over coconut milk and boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.
  3. Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender (see Notes). Remove from oven. Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.

Nutritions of One-pot red curry chicken and rice

fatContent: 497.837 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 61 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 22 grams protein
sodiumContent: 66 milligrams cholesterol

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