Relaxed lunch idea: Thai chicken curry from the oven
When the workday is long, you often lack the energy for elaborate cooking. This Thai-inspired chicken curry is perfect for just such moments. Instead of standing at the stove preparing various components in multiple pans, the oven does most of the work.
- 250 g Rice
- 500 g mixed vegetables (e.g. broccoli, zucchini, carrot, bell pepper)
- 600 ml vegetable broth
- 400 ml coconut milk
- 2 tbsp yellow curry paste 🛒 (yellow)
- 1 lime (juice)
- 600g chicken breast (diced)
- salt and pepper
- Preheat the oven to 170 °C (top/bottom heat).
- Wash the rice in a sieve under cold running water until the water runs clear. Let it drain well.
- Wash the vegetables thoroughly. Peel the carrots. Remove the seeds and white membranes from the bell peppers.
- Cut the vegetables: broccoli into small florets, zucchini into half-moons, carrots into thin slices, bell peppers into strips.
- Stir the vegetable broth with coconut milk, curry paste and lime juice until creamy.
- Put the rice, diced chicken and the prepared vegetables into a large casserole dish and mix everything together.
- Pour the curry-coconut milk mixture over the top. Mix everything together, making sure the rice is completely coated. Add a little more broth if needed.
- Place the dish in the oven for 40 minutes. Stir a few times during this period.
- Finally, check how cooked the rice is. If it's still too hard, add some hot broth and cook for a few more minutes.
- Season with salt and pepper and, if needed, a little lime juice, and serve the one-pot Thai curry with chicken.
Minimal washing up: One-pot Thai curry with chicken
The base for this creamy sauce is a mixture of rich vegetable broth, rich coconut milk, and aromatic curry paste. It's best to briefly stir these three components together beforehand to ensure the paste dissolves evenly. The coconut milk adds a pleasant mildness and a velvety texture, while the curry paste provides the typical flavors of Asian cuisine. When pouring the liquid over the rice, vegetables, and meat, make sure everything is well coated.
When preparing the solid ingredients, the right size is crucial. Cut the chicken breast into even, bite-sized cubes. This ensures that the meat cooks at the same time as the rice and remains nice and juicy. You also have free rein with the vegetables and can wonderfully use up leftovers. Bell peppers, broccoli, or snow peas are excellent choices.
Once the casserole dish is in the oven, you'll have about forty minutes to yourself. During this time, the individual ingredients will transform into a one-pot Thai curry with chicken, and a fantastic aroma of coconut and spices will fill the kitchen. The gentle and even heat in the oven cooks the chicken gently in the sauce, making it exceptionally tender.
Treat yourself to more Asian recipes and enjoy chili garlic noodles, an Asian chickpea salad, or a quick Asian soup with dumplings!
