Oven Baked Thai Chicken Rice

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 14 ounces boneless skinless chicken breasts, chopped into bitesize strips
• 4 tablespoons green curry paste, use less for a milder taste
• 8 ounces long grain and wild rice blend, rinsed
• 2 red peppers, deseeded and cut into small peices
• 1 lime, finely grated zest and juice
• 14 ounces coconut milk
• 1 ounce cilantro leaf, to serve
• salt and pepper

1. Heat oven to 400u0b0F
2. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes
3. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
4. Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 1 cup boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Season to taste.
5. Scatter with cilantro before serving.

vegetable oil, onion, chicken breasts, green curry, long grain, red peppers, lime, coconut milk, cilantro leaf, salt

Taken from www.food.com/recipe/oven-baked-thai-chicken-rice-356042 (may not work)