Thai Red Curry Chicken and Rice Bakes
I am still loving my chicken and rice bakes in individual single serve containers. They are so easy and great for using what any curry pastes, sauces and spices that need to be used up.
- Total Time: 55
- Yield: 1 1x
Ingredients
100 grams Chicken breast cubed
1 Tbs Thai red curry paste (I love the volcom brand)
1/2 Tbs Greek Yogurt
1/4 cup Basmati Rice (washed)
1/2 Cup Chicken Stock
1/4 Cup Red Capsicum
1/4 cup Bamboo shoots (optional)
2 Tbs Coconut cream
Instructions
Preheat Over to 180Degrees celsius.
Add Chicken, curry paste and greek yogurt to a bowl and stir to coat chicken
Add rice and stock to your individual container and stir
Add coconut cream, capsicum and bamboo and stir
Top with chicken and bake in oven for 40-45 mins until chicken is cooked and rice is tender.
Notes
This recipe is for single serve dishes. Multiply by the amount of serves you need. I am using the Ikea 1l rectangle for this recipe.
- Prep Time: 10
- Cook Time: 45
