One-Pot Red Curry Chicken And Rice

This one-pot red curry recipe is great for beginners.

  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 tablespoons Valcom red curry paste
  • 2 cups SunRice Jasmine Fragrant 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

Preheat 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.

Place 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.

Uncover. 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.