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This is a recipe that I found from https://www.tamingtwins.com/thai-chicken-tray-bake that...meh...needs to be a redo >_<
Ingredients
4 Chicken breasts Cubed (used bone in leg with thigh parts here)
4 tbsp Red thai curry paste
1 Lime Juice only
1.75 cups Jasmine rice
14 oz Coconut milk 1x tin
1 cups Boiling water
1.00 cups Mange tout (snap peas)
0.5 cups Baby corn Halved
Sea salt and freshly ground black pepper Season to taste.
3-4 green onions chopped (optional)
To garnish:
0.3 cups Peanuts Chopped (you can leave out if nut allergic)
1 Lime Cut into wedges
Coriander leaves (Cilantro) (use parsley or mint if you find that cilantro tastes like soap)
Instructions
Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix all of the ingredients, apart from the mange tout and baby corn, together in a baking dish, season with some salt and pepper then cover with foil. (You want the rice to be submerged in the stock so add a splash more if needed.)
Bake for 30-40 minutes, until the rice is mostly cooked through. Stir half way through this time and add more stock or boiling water if it's looking a little dry.
Take the foil off, give everything a good stir, then nestle in the peas and baby corn then bake, uncovered for 10 more minutes.
Scatter over the peanuts, lime wedges and coriander leaves then serve.
~ You WILL need that extra cup of water at the half way point of cooking, the rice sucks up liquids fast!
~ Since this is bone in, I would give this more like 2 hours...OR what I did not do and SHOULD HAVE, was to precook the chicken first in a hot skillet with s+p and the thai paste (and also to give the chicken a few slits to cook it faster/have the paste sink into the meat) so that the skin could get crispy.
If you skip this like I did....blegh...the skin gets rubbery >_<
The rice part of it came out decent though, might add in 1 tsp sugar next time to keep the flavors more balanced.
Ingredients
4 Chicken breasts Cubed (used bone in leg with thigh parts here)
4 tbsp Red thai curry paste
1 Lime Juice only
1.75 cups Jasmine rice
14 oz Coconut milk 1x tin
1 cups Boiling water
1.00 cups Mange tout (snap peas)
0.5 cups Baby corn Halved
Sea salt and freshly ground black pepper Season to taste.
3-4 green onions chopped (optional)
To garnish:
0.3 cups Peanuts Chopped (you can leave out if nut allergic)
1 Lime Cut into wedges
Coriander leaves (Cilantro) (use parsley or mint if you find that cilantro tastes like soap)
Instructions
Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix all of the ingredients, apart from the mange tout and baby corn, together in a baking dish, season with some salt and pepper then cover with foil. (You want the rice to be submerged in the stock so add a splash more if needed.)
Bake for 30-40 minutes, until the rice is mostly cooked through. Stir half way through this time and add more stock or boiling water if it's looking a little dry.
Take the foil off, give everything a good stir, then nestle in the peas and baby corn then bake, uncovered for 10 more minutes.
Scatter over the peanuts, lime wedges and coriander leaves then serve.
~ You WILL need that extra cup of water at the half way point of cooking, the rice sucks up liquids fast!
~ Since this is bone in, I would give this more like 2 hours...OR what I did not do and SHOULD HAVE, was to precook the chicken first in a hot skillet with s+p and the thai paste (and also to give the chicken a few slits to cook it faster/have the paste sink into the meat) so that the skin could get crispy.
If you skip this like I did....blegh...the skin gets rubbery >_<
The rice part of it came out decent though, might add in 1 tsp sugar next time to keep the flavors more balanced.
Category Food / Recipes / Tutorials
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File Size 2.46 MB
Looks tasty!
Wuff agrees with your notes: Fry up the chicken first to crisp the skin and render some of the fat, after cutting some slits into the leg quarters.
Wuffy would also rub a bit of the chili paste into the chicken before adding those to the top of the rice, and would add some Better Than Bouillon chicken base to the water to bring a bit more chicken flavor into the rice.
And yeah, for nearly 2C of rice, you're going to want nearly the same amount of liquid. Even with the coconut milk, Vrghr would start with 2C water as the foil is going to let a lot more steam escape than a rice cooker would.
A bit of sweetness to balance the curry sounds nice.
All in all, a great start to work from!
Wuff agrees with your notes: Fry up the chicken first to crisp the skin and render some of the fat, after cutting some slits into the leg quarters.
Wuffy would also rub a bit of the chili paste into the chicken before adding those to the top of the rice, and would add some Better Than Bouillon chicken base to the water to bring a bit more chicken flavor into the rice.
And yeah, for nearly 2C of rice, you're going to want nearly the same amount of liquid. Even with the coconut milk, Vrghr would start with 2C water as the foil is going to let a lot more steam escape than a rice cooker would.
A bit of sweetness to balance the curry sounds nice.
All in all, a great start to work from!
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