One of the things that can turn me off any recipe is if I require lots of different saucepans, frypans, casserole dishes to make it. Why? Because I HATE the clean up afterwards (or probably more appropriately, I feel bad leaving so much for Dad to do, I know, I know, horrible daughter). This is why the recipe One Pot Red Curry Chicken and Rice (found in Super Food Ideas) appealed to me. Because it says ONE POT.
500g chicken thigh fillets, trimmed, cut into 3cm places
2 tablespoons Valcom red curry paste
2 cups jasmine rice
1 brown onion, finely chopped
1/2 x 440g can pineapple thins, drained, chopped
1 red capsicum, chopped
125g fresh baby corn, diagonally sliced
400ml can coconut milk
1 cup boiling water
1/2 cup frozen peas
fresh coriander leaves, to serve
1. Preheat oven to 200/180 degrees fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minutes, if time permits.
2. Place rice in an 8-cup capacity baking dish. Top with onion, pineapple, capsicum and corn. Pour over coconut milk and boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.
3. Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender. Remove from oven. Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.
Ok, so it’s not exactly “one pot”. I did need a separate bowl to put the chicken in, but still, I really liked the no fuss element of this recipe. I was making it for two, not six, so I just halved the recipe to make it for three and kept the rest as leftovers. I didn’t have fresh baby corn, I just used the tinned stuff that was already chopped up so minimum fuss. I also didn’t serve with coriander leaves because I really didn’t see the point.
This is what the magazine one looked like:
This is what mine looked like:
Quick question? Can anyone tell me the difference between coconut milk and coconut cream?