Family Coconut Rice Bake

Family coconut rice bake with chicken, vegetables and Thai aromatics baked together in one dish.

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Baking the rice covered traps steam and makes this a hands-off family meal with coconut flavour throughout.

Ingredients

• 350 g jasmine rice (rinsed)
• 600 g boneless chicken thighs (cut into chunks)
• 400 ml coconut milk
• 300 ml chicken stock
• 1 red bell pepper (diced)
• 1 carrot (diced)
• 120 g green beans (cut into pieces)
• 2 tbsp red curry paste
• 1.5 tbsp fish sauce
• 1 tbsp brown sugar
• 3 lime leaves (torn)
• 2 tbsp lime juice
• 3 tbsp fresh coriander (chopped)

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan. Lightly oil a deep baking dish.
2. Whisk the coconut milk, stock, curry paste, fish sauce and sugar together directly in the dish.
3. Stir in the rinsed rice, chicken, pepper, carrot, green beans and lime leaves, spreading everything into an even layer.
4. Cover the dish tightly with foil and bake for 35 minutes without opening it.
5. Remove the foil, stir gently and check the rice. If it is still firm, add 60 ml hot water, cover again and bake for another 8–10 minutes.
6. When the rice is tender and the chicken is fully cooked, remove the lime leaves and stir in the lime juice.
7. Rest covered for 5 minutes, then fluff with a fork and finish with coriander.