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 Porzioni
Cuisine: Asian
Ingredients: 1 cucchiaio vegetable oil; 1 pezzo onion; 400 g mini chicken fillet; 4 cucchiaio Thai green curry paste; 250 g basmati and wild rice; 2 pezzo red peppers; 1 pezzo lime; 400 g reduced-fat coconut milk; 1 handful coriander

Casserole

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Tempo di cottura

40 min

Porzioni

Difficoltà

Easy

Tempo di preparazione

20 min

Questa ricetta Thermomix® per Thai Chicken and Rice Casserole è pronta in 40 min e produce 4 porzioni. Guida passo dopo passo con impostazioni precise del Thermomix® su MixBuch.

Descrizione

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!

Ingredienti (9 ingredienti)

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

Preparazione (6 passaggi)

Prepare the onion

Impostazione Thermomix®

3 sec/Velocità 5

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

Sauté the onion

Impostazione Thermomix®

3 min/120°C/Velocità 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

Impostazione Thermomix®

3 min/120°C/Velocità 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.