Back to the cookbook

Thai Red Curry One Dish Bake

A high-protein, one-pan baked Thai red curry made with chicken breast, rice, mixed vegetables, and topped with melted light mozzarella.

50-60 minutes 4 Original post
Cooking for
4
people — recipe was written for 4

Ingredients

  • Chicken breast, 450g, 1 lb
  • Basmati rice (uncooked), 200g, 7 oz
  • Thai red curry paste, 32g, 1.1 oz
  • Light coconut cream, 400ml, 13.5 fl oz
  • Light mozzarella, 100g, 3.5 oz
  • Cherry tomatoes, 200g, 7 oz
  • Spinach, 100g, 3.5 oz
  • Brown onion, 100g, 1 medium
  • Frozen mixed vegetables, 400g, 14 oz
  • Salt and pepper, to taste

Method

  1. 1

    Preheat oven to 180°C (350°F).

  2. 2

    Add uncooked rice, diced chicken, curry paste, coconut cream, onion, tomatoes, frozen veg, and seasoning straight into one baking dish. Mix well so the curry paste is evenly spread.

  3. 3

    Cover with foil and bake for 30 to 45 minutes until the rice is cooked and liquid absorbed.

  4. 4

    Remove foil, stir through spinach, top with mozzarella, then bake uncovered for another 10 minutes until melted and slightly golden.

  5. 5

    Let it sit for 5 minutes so it thickens up.