Perfect comfort food and on the table within 30 mins.
1 tbsp vegetable oil
1 onion, chopped
400g pack mini chicken fillets
2 tbsp Thai green curry paste
250g basmati and wild rice mix, rinsed
2 red peppers, deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve
Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.