- 1 tablespoon olive oil
- 1.2 kg chicken mince
- 1 red capsicum, chopped
- Â¼ cup gluten free thai curry paste
- 250g mixed mushrooms, sliced
- 410g can baby corn, drained
- 270ml light coconut milk
- 1 tablespoon fish sauce
- rice topping
- 1 cup basmati rice
- 1 egg, lightly beaten
- Â¼ cup chopped coriander
- salt and pepper, to taste
- sesame seeds, to sprinkle
Preheat oven at 220Â°C/200Â°C (fan forced)
Cook rice according to packet instructions; cool and set aside.
Heat oil in a large non-stick frying pan. Cook chicken and capsicum until chicken is browned all over. Stir in curry paste, mushrooms and baby corn; cook for 2 minutes to soften slightly.
Gradually stir in coconut milk, simmer uncovered for 5 minutes or until thickened slightly. Stir in fish sauce and then pour mixture into an oven-proof dish.
To make rice topping, combine all ingredients and then spread over chicken mixture in dish. Sprinkle with sesame seeds.
Cook for 20 minutes or until top of rice is crunchy.