This set-and-forget one-pan wonder is quick, simple but totally delicious and wholesome, making it perfect for busy weeknights. Fluffy rice, tender chicken and flavour-packed Thai red curry flavours (our very own Marion’s Kitchen curry paste, no less!) join forces in the traybake of champions.
1 tbsp vegetable oil
½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste
1 tsp ground turmeric
6 chicken thigh fillets, cut into large chunks
4 Asian red shallots, halved
2½ cups jasmine rice
400ml (14 fl oz) can coconut milk
2½ cups chicken stock
1 tbsp fish sauce
2 makrut lime leaves
sliced long red chilli, to serve
fresh Thai (or Italian) basil leaves, to serve
Preheat oven to 180°C (350°F).
Heat the oil in a large, flameproof (and ovenproof) baking dish over medium-high heat on your stovetop. Add the curry paste and turmeric and cook, stirring, for about a minute until lovely and fragrant. Add the chicken and mix until it’s well coated. Cook for 2-3 minutes or until starting to colour.
Add the shallots and the rice and mix to coat. Pour in the coconut milk and stock and fish sauce, then stir to combine. Crush the lime leaves with your hands before adding them to the pan. Cover with a lid and place in the oven for 30 minutes or until the liquid has been absorbed and the rice is cooked.
Take the dish out from the oven. Remove the lid and scatter over the chilli and Thai basil, then serve.