Ingredients

• 1 egg
• 2 tablespoons plain flour
• 3 cups cooked rice
• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 750g chicken thigh fillet, trimmed, cut into 2cm cubes
• 2 tablespoons green curry paste
• 165ml can light coconut milk
• 1 tablespoon lime juice
• 1/3 cup basil leaves, finely shredded lime wedges, to serve

Description

Chicken Curry In Crispy Rice Cases Recipe - Preheat Oven To 180°C. Grease And Line The Bases Of 6 X 3/4-cup Capacity Pie Pans. Combine Egg And Flour In A Large Bowl. Add Rice. Stir Until Well Combined. Place 1/2...

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