Spicy Thai Chicken Curry in the Oven

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 255, total fat 9 G., saturated fats 3 G., proteins 13 G., carbohydrates 29 G., fiber 1 G., cholesterol 44 mg, sodium 392 mg, sugar 3 G.

This delicious, flavorful Thai-inspired dish takes just ten minutes of effort to prepare. Place rice, raw chicken pieces, and chopped vegetables in a baking dish, pour coconut milk mixed with red curry paste over everything, and pop it in the oven. It couldn't be simpler!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g boneless, skinless chicken thighs, thinly sliced
2 cups small broccoli florets
1.5 tbsp. jasmine rice or basmati
1 medium red bell pepper, thinly sliced
Half a medium yellow onion, thinly sliced
1 can (400 g) low-fat coconut milk
1 cup chicken broth
2 tablespoons red curry paste
2 tablespoons fish sauce
2 tsp. brown sugar
Juice of 1 lime
1/4 cup chopped salted roasted peanuts
1/4 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, coconut milk, fish sauce, sweet pepper, jasmine rice, Peanut, broccoli cabbage, lime

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray.
Evenly distribute the chicken, broccoli, rice, red pepper, and onion in a baking dish. In a bowl, combine the coconut milk, broth, curry paste, fish sauce, brown sugar, and lime juice.

Pour the mixture over the ingredients in the pan. Bake until the rice is cooked through, 45–50 minutes. Sprinkle with chopped peanuts and cilantro before serving.

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