Thai chicken and rice tray bake recipe

Thai chicken and rice tray bake recipe


This budget-friendly tray bake uses Thai flavours to transform chicken thigh fillets, vegies and rice into an easy dinner the whole family will love.

The ingredient of Thai chicken and rice tray bake recipe

  1. 6 large chicken thigh cutlets, skin on, trimmed
  2. 1/4 cup Thai red curry paste
  3. 1 tablespoon peanut oil
  4. 1 lime, cut into 1cm slices
  5. 1 small brown onion, finely chopped
  6. 1 garlic clove, crushed
  7. 3cm piece fresh ginger, peeled, finely grated
  8. 1 lemongrass stalk, white part only, finely chopped
  9. 1 carrot, finely diced
  10. 1 1/2 cups white long-grain rice, rinsed
  11. 2 1/2 cups salt-reduced chicken stock
  12. 200g green beans, trimmed, cut into 4cm pieces
  13. 125g baby corn, thickly sliced
  14. 1 tablespoon fish sauce
  15. 1 tablespoon lime juice
  16. 1 green onion, thinly sliced diagonally
  17. Sliced long red chilli, to serve
  18. Chopped roasted peanuts, to serve
  19. Fresh mint leaves, to serve

The instruction how to make Thai chicken and rice tray bake recipe

  1. Preheat oven to 180C/160C fan-forced. Place chicken and curry paste in a bowl. Rub paste all over chicken.
  2. Heat half the oil in a heavy-based flameproof roasting pan over medium-high heat. Cook lime for 1 minute each side or until charred. Transfer to a plate. Add chicken to pan, skin-side down. Cook for 3 minutes each side or until well browned. Transfer to a plate.
  3. Wipe pan clean. Heat remaining oil in pan over medium heat. Add brown onion, garlic, ginger, lemongrass and carrot. Cook, stirring, for 5 minutes or until onion softens. Add rice. Cook, stirring, for 2 minutes or until rice is coated in mixture. Add stock. Bring to the boil.
  4. Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Add beans, corn, lime slices, fish sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. 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. Serve.

Nutritions of Thai chicken and rice tray bake recipe

calories: 598.934 calories
calories: 29.8 grams fat
calories: 8.9 grams saturated fat
calories: 53 grams carbohydrates
calories: 26.9 grams protein
calories: 104 milligrams cholesterol
calories: 1214 milligrams sodium
calories: NutritionInformation

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