Red Chicken Curry

• temps total: 37 minutes

Ingrédients

720g x Chicken Thigh - No Skin (weighed raw)

120g x Red Curry Paste

240g x Uncooked White Rice

1 x Red Onion

18g x Minced Garlic

1 x Light Coconut Milk Can (approx. 400mL)

240mL x Chicken Stock

Fresh Coriander

Instructions

Preheat the oven to 180°C. In a small baking dish, combine rice, red onion, red curry paste, and minced garlic.

Pour in the coconut milk and stock, ensuring the rice is covered. Stir gently, if needed.

Place the chicken thigh on top of the rice mixture, and push it down so it's covered in the coconut milk.

Cover with foil and bake for 35-40 minutes or until the rice is tender and the chicken is cooked through.

Top with coriander and serve!

Inspired by @PlanetFood chicken korma bake. Check it out.

Follow me for more dump and bake recipes to come!! 🙌🏼 #redcurry #ricebake #chickenbake #spicyrice