• 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

Preparation

1. Preheat oven to 180°C. Grease and line the bases of 6 x 3/4-cup capacity pie pans.
2. Combine egg and flour in a large bowl. Add rice. Stir until well combined. Place 1/2 cup of rice mixture into each pan. Using wet hands, press evenly over base and sides of each pan. Bake for 10 to 15 minutes or until light golden and firm to the touch. Remove from pans while warm.
3. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Add chicken. Cook for 4 to 5 minutes or until browned. Stir in curry paste. Cook for 2 minutes.
4. Add coconut milk to chicken mixture. Cook over medium heat, stirring, until mixture comes to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture thickens. Remove from heat. Stir through lime juice and basil.
5. Spoon into rice cases. Serve with lime.