Thai Chicken and Rice Casserole

Name: Thai Chicken and Rice Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Portionen
Ingredients: 1 tbsp vegetable oil; 1 piece onion; 400 g mini chicken fillet; 4 tbsp Thai green curry paste; 250 g basmati and wild rice; 2 piece red peppers; 1 piece lime; 400 g reduced-fat coconut milk; 1 handful coriander

Casserole

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Cook Time

40 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Thai Chicken and Rice Casserole is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thai chicken and rice casserole is a flavorful and easy one-pot meal, perfect for a weeknight dinner. I've been making this dish for years, and it's always a hit! The combination of Thai green curry paste, coconut milk, and lime creates a delicious and aromatic sauce that coats the chicken and rice. Feel free to add other vegetables like broccoli or peas for extra nutrients. It's a great way to use up leftover chicken or rice, too. This casserole is also ideal for meal prepping, as it reheats well. Enjoy!

Ingredients (9 ingredients)

1 tbsp vegetable oil
1 piece onion
400 g mini chicken fillet
4 tbsp Thai green curry paste
250 g basmati and wild rice
2 piece red peppers
1 piece lime
400 g reduced-fat coconut milk
1 handful coriander

Preparation (6 steps)

Prepare the onion

Thermomix® Setting

3 sec/Speed 5

Add 1 onion to the mixing bowl and chop for 3 seconds on level 5.

Sauté the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp vegetable oil to the mixing bowl and sauté the onion for 3 minutes at 120°C on level 1.

180

Cook chicken with curry paste

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 400g mini chicken fillet and 4 tbsp Thai green curry paste to the mixing bowl and cook for 3 minutes at 120°C on level 1, stirring to coat.

180

Add rice, peppers, lime zest and juice, and coconut milk

Add 250g basmati and wild rice, 2 red peppers (chopped), finely grated zest and juice of 1 lime, 400g reduced-fat coconut milk, and 250ml boiling water to the mixing bowl. Stir well with a spatula.

Cook the casserole

Transfer the mixture to a shallow ovenproof casserole dish. Cover with a lid and bake in a preheated oven at 200°C (fan 180°C/gas 6) for 20 minutes, or until the rice is fluffy.