Quick & Easy Thai Curry


I cook almost every single day. It’s something I really enjoy, and I always try and do something different. However recently I’ve noticed I’ve been a bit of a rut. Always cooking the same things week in, week out so I dug out the recipe books and started looking for inspiration. Oddly this one wasn’t from a recipe book but actually on the side of some wild rice I had in the cupboard. We are big fans of curry, especially thai curry so I just had to try this. It is super easy to do, and it tastes delicious.

So here is the recipe for an easy oven baked thai curry.


  • 1 tbsp vegetable oil – I actually used coconut oil

  • 1 onion chopped

  • 400g pack mini chicken fillet

  • 4 tbsp Thai green curry paste, or use less for a milder taste

  • 250g basmati and wild rice mix, rinsed

  • 1 red peppers, deseeded and cut into wedges

  • baby sweetcorn cut into small pieces

  • finely grated zest and juice 1 lime

  • 400g reduced-fat coconut milk

  • handful coriander leaves, to serve


  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

  2. Add in the rice, sweetcorn peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then transfer to a casserole dish, pop the lid on and bake for 20 mins in the oven until the rice is fluffy. Scatter with coriander before serving.

I don’t have a casserole dish with a lid so I just made one out of tin foil. It worked just as well, just be careful when you take it out of the oven as it can get pretty hot. You can also substitute the chicken for extra veg if you want to. I also added some mushrooms as I had some in the fridge that needed using up. This is a super easy meal to do for 2, 4 or more.

Do you have go to meals? Something you cook all the time? I am always looking for new ideas and inspiration for meals so I would love to know your favourites.

oven baked thai curry


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