recipe: one pot red curry chicken and rice

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. 

Serves 6
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

 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:

What can I say? It was delicious and really easy to make. The rice with the water and coconut milk was just perfect. Will definitely be making it again.

Quick question? Can anyone tell me the difference between coconut milk and coconut cream? 



  1. trialsinfood · June 26, 2012

    This looks great! Love recipes that don’t require a lot of clean up!

    • moniquefischle · June 26, 2012

      They’re great, aren’t they! It is pretty tasty, definitely worth making.

  2. unwind cooking · June 26, 2012

    This looks so delicious and healthy!

  3. Adam · July 10, 2012

    Followed this recipe to the letter and rice wad rather under done

    • moniquefischle · July 10, 2012

      That’s odd, I’ve made it twice and each time the rice has been great

      • Adam · July 10, 2012

        Thinking could it be that i used a metal making dish

        • moniquefischle · July 10, 2012

          I’m going to put it down to that, I just used an ordinary casserole dish.

          • Adam · July 11, 2012

            Well i will be trying it again truly enjoyed it alot

            • moniquefischle · July 11, 2012

              Glad I was able to share it with you, it is such a delicious meal!

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