Spicy Thai Chicken Curry in the Oven

Ingredients:

• 450 g boneless, skinless chicken thighs, thinly sliced
• 2 cups small broccoli florets
• 1.5 tbsp. jasmine rice or basmati
• 1 medium red bell pepper, thinly sliced
• Half a medium yellow onion, thinly sliced
• 1 can (400 g) low-fat coconut milk
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tsp. brown sugar
• Juice of 1 lime
• 1/4 cup chopped salted roasted peanuts
• 1/4 cup chopped fresh cilantro

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray.
2. Evenly distribute the chicken, broccoli, rice, red pepper, and onion in a baking dish. In a bowl, combine the coconut milk, broth, curry paste, fish sauce, brown sugar, and lime juice.
3. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked through, 45–50 minutes. Sprinkle with chopped peanuts and cilantro before serving.