Oven-Baked Thai Rice

We had a dusting of snow over night. Rather than it being the thick blanket I was secretly hoping for it was as if someone had got overexcited with the icing sugar! Yesterday in school we had a delivery of Living Eggs and they started to hatch today. I lost count how many of this kids today asked to go to the toilet when it was clear they were off to nosy at the chicks. Our dream is to own somewhere like River Cottage with our own brood of pigs and chickens.

For tonight I tried a recipe my sister gave me. It certainly had a spicy kick (I never learn with thai green curry paste!) and am very glad there is some leftovers for lunch tomorrow. The red pepper does look quite psychadelic compared to the rice. Next time I may try a green pepper.

Oven-Baked Thai Rice
Serves 2

1 tsp olive oil
3 shallots, chopped
2 chicken fillets
2 tsp thai green curry paste
125g basmati & wild rice, rinsed
1 small red pepper, sliced
zest and juice of 1/2 lime
200ml coconut milk
125ml boiling water
4 kafir lime leaves
dash of fish sauce

1) Preheat oven to 180oc. In oven-safe pan soften shallots for 5 min, then add chicken and curry paste. Cook for 3 min.

2) Stir in the remainding ingredients. Bring to the boil then bake in the oven, uncovered, for 15 min. Stir every 5 minutes.

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