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  • Treat Night

Super Green Baked Chicken Curry with Lime-Flecked Rice

Made using a Thai green curry paste, which traditionally takes its colour from slightly fiery green chillies, we've pumped up the green spectrum here with the addition of spinach and zucchini for a no-fuss, oven-baked version of a Thai classic.


45 Minutes




Prepare Ingredients

Preheat oven to 200°C fan-forced. Cut chicken into 2cm-thick slices. Pick basil leaves from their stems. Thinly slice zucchini into 5mm-thick rounds. Finely zest lime and cut in half. Set aside.



Cook Rice

Add rice, a few basil leaves and 310ml (1¼ cups) water to a saucepan and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Add lime zest and fluff rice with a fork. Leave covered while you cook the curry.



Roast Chicken

Meanwhile, peel onion and cut into thin wedges. Place in a non-stick roasting pan with chicken, curry paste, fish sauce and oil and toss to coat well. Roast for 10 minutes or until chicken is just cooked through.



Mix Together

Remove chicken from oven and add coconut milk, 60ml (¼ cup) water, zucchini and spinach leaves. Mix to combine, scraping the bottom of the pan with a wooden spoon, and return to oven for a further 10 minutes or until coconut milk is hot and bubbling.



Season Curry

Squeeze in lime juice and season with pepper and caster sugar, starting with 1⁄4 teaspoon sugar and adding more to balance, if necessary. Stir through most of the remaining basil leaves, reserving a few to serve.



Plate Up

Spoon rice into bowls and top with curry and reserved basil leaves to serve.

Australians QuiteLike

Super Green Baked Chicken Curry with Lime-Flecked Rice

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.