Ingredients

· 6 chicken thighs, trimmed

· ¼ cup Thai red curry paste

· 1 tablespoon peanut oil

· 1 lime, cut into slices

· 1 brown onion, finely chopped

· 1 garlic clove, crushed

· 3 cm piece ginger, finely grated

· 1 lemongrass stalk, finely chopped

· 1 carrot, finely diced

· 1½ cup rice

· 2½ cups chicken stock

· 200 g green beans, cut into pieces

· 125 g baby corn, thickly sliced

· 1 tablespoon fish sauce

· 1 tablespoon lime juice

· 1 green onion, thinly sliced

· 3-4 sliced long red chillies

· Chopped roasted peanuts

· Fresh mint leaves, to serve

Method

Preheat the oven to 180°C. Place chicken and curry paste in a bowl. Rub the paste all over chicken. Heat a little oil in a heavy-based roasting pan over medium-high heat. Cook lime for one minute each side or until charred. Transfer to a plate. Add chicken to pan. Cook both sides until well browned. Transfer to a plate. Wipe pan clean. Heat the remaining oil in pan over medium heat. Add brown onion, garlic, ginger, lemongrass and carrot. Cook, stirring, until onion softens. Add rice. Cook, stirring, for two inutes or until rice is coated in mixture. Add stock. Bring to boil. Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Move chicken to one side. Add beans, corn, lime slices, fish sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. Bake, uncovered, for 10 minutes or until rice is tender and chicken is cooked through. Top with green onion, chillies, peanuts and fresh mint leaves. Enjoy!