Thursday, 27 February 2014

Recipe: Oven Baked Thai Rice

Oven Baked Thai Rice

(Serves 2, approx. 466 kcal per portion when served with side salad)
Another tasty but simple recipe I make regularly and is suitable for all the family. This one is probably my sons favourite - he ate a whole portion tonight despite me accidentally making it too spicy for him. It freezes well so can be made in advance and stored. It would probably work well in a slow cooker, although I am yet to try this.
The recipe only uses grated carrot but I usually also add frozen sweetcorn and peas which work really well in this dish, in fact most vegetables do. It also uses Green Thai Curry paste but any curry paste works great - for the recipe pictured I used Red Thai Curry paste and in the past have used various Indian curry pastes. The recipe also uses fresh garlic but I usually use Very Lazy chopped garlic.
I originally found this recipe on the My Family Club website, but the original doesn't seem to be on there any more. However, do check out this website for more money saving, simple recipes.


  • 2 chicken breasts, diced
  • 1 onion, finely chopped
  • 1 large carrot, peeled & grated
  • 1-2 cloves garlic, crushed
  • 1 heaped tsp Green Thai curry paste
  • 120g basmati rice
  • 500ml chicken stock
  • Side salad (optional)


1. Pre heat oven to 200 degrees C
2. In a high sided frying pan, add the chicken, garlic, curry paste and onion. Fry until the chicken is cooked.
3. Add the carrot and fry for a few seconds to soften.
4. Add the rice and mix in until all coated with curry paste.
5. Add stock and bring to the boil.

6. Transfer to a covered casserole dish and bake in the oven for 20 mins.
7. Serve with a side salad (optional).


  1. Love this meal so easy filling and not like a slimming meal at all