Chicken curry in crispy rice cases


  • 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

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Category: Chicken Curry Recipes