A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste
Prep:5 mins
Serves 4
1 tbsp vegetable oil1 onion, chopped400g pack mini chicken fillet4 tbsp Thai green curry paste, or use less for a milder taste250g basmati and wild rice mix, rinsed 2 red peppers, deseeded and cut into wedgesfinely grated zest and juice 1 lime400g reduced-fat coconut milkhandful coriander leaves, to serve
STEP 1Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.STEP 2Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
