- 0:20 Prep
- 0:35 Cook
- 6 Servings
- Capable cooks
This one-pot red curry recipe is great for beginners.
Ingredients
- 500g chicken thigh fillets, trimmed, cut into 3cm pieces
- 2 tablespoons Valcom red curry paste
- 2 cups jasmine rice
- 1 brown onion, finely chopped
- 1/2 x 440g can pineapple thins, drained, chopped
- 1 red capsicum, chopped
- 125g fresh baby corn, diagonally sliced
- 400ml can coconut milk
- 1 cup boiling water
- 1/3 cup frozen peas
- Fresh coriander leaves, to serve
Method
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Uncover. 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.
- Low sugar
Nutrition
2083 kj
Energy
17g
Fat Total
11g
Saturated Fat
3g
Fibre
22g
Protein
66mg
Cholesterol
407.59mg
Sodium
6g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
Notes
Want different flavours? Mix it up with green or yellow curry paste.
Cook’s notes
- Cooking times can sometimes vary depending on the type of dish used. If you are using a heavy-based, well-insulated dish, it can take a while to heat up and if the dish is too deep it can take longer to cook as the heat isn’t circulating as easily. We used a dish that was approximately 5cm in depth.
- Boiling water must be used to help start the cooking process and make sure the foil is tight when covering the dish as you don’t want any steam to escape.
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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