Baked Thai Chicken Rice Recipe

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Baked Thai Chicken Rice
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  1. Preheat oven to 350.
  2. In a 9x13 bake dish, combine coconut milk and curry paste, whisking until paste is dissolved.
  3. Add two cups boiling water, rice, chicken, carrots, pea pods, peas and yellow pepper. Stir to combine.
  4. Cover tightly with lid or foil and bake 30 minutes or until water is absorbed.
  5. Sprinkle with peanuts and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 485.41 Kcal (2032 kJ)
Calories from fat 189.36 Kcal
% Daily Value*
Total Fat 21.04g 32%
Cholesterol 23.24mg 8%
Sodium 392.81mg 16%
Potassium 474.27mg 10%
Total Carbs 58.58g 20%
Sugars 4.86g 19%
Dietary Fiber 5.61g 22%
Protein 16.33g 33%
Vitamin C 60.6mg 101%
Vitamin A 0.2mg 5%
Iron 2.2mg 12%
Calcium 52.1mg 5%
Amount Per 100 g
Calories 163.62 Kcal (685 kJ)
Calories from fat 63.83 Kcal
% Daily Value*
Total Fat 7.09g 32%
Cholesterol 7.83mg 8%
Sodium 132.41mg 16%
Potassium 159.87mg 10%
Total Carbs 19.75g 20%
Sugars 1.64g 19%
Dietary Fiber 1.89g 22%
Protein 5.51g 33%
Vitamin C 20.4mg 101%
Vitamin A 0.1mg 5%
Iron 0.7mg 12%
Calcium 17.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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