Description

Create an authentic Asian dinner using tender chicken and rice infused with classic Thai flavours of lime and coconut.

Ingredients

  • 250g packet long-grain white rice in 90 seconds
  • 2/3 cup light coconut cream
  • 1 tablespoon fish sauce
  • 2 teaspoons finely grated lime rind
  • 1 tablespoon lime juice
  • 4 (150g each) chicken breast fillets, trimmed
  • 2 green onions, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 115g fresh baby corn, halved diagonally
  • 1/2 cup fresh coriander leaves
  • Lime wedges, to serve

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Place 1 piece baking paper on a flat surface. Place one-quarter of the rice in a mound in the centre of paper. Combine coconut cream, fish sauce, lime rind and lime juice in a bowl. Spoon 2 tablespoons coconut cream mixture over rice. Top with 1 chicken breast. Combine onion, carrot and corn in a bowl. Place one-quarter onion mixture on chicken. Spoon 1 tablespoon remaining coconut mixture over onion mixture.
  2. Bring 2 sides of paper up to the centre. Fold to seal. Roll up ends to enclose filling. Tuck under to secure. Place parcel on a baking tray. Repeat with remaining baking paper, rice, coconut cream mixture, chicken and onion mixture.
  3. Bake for 20 to 22 minutes or until chicken is just cooked through. Open parcels. Top with coriander. Serve with lime wedges.