Made using a Thai green curry paste, which traditionally takes its colour from slightly fiery green chillies, we've amped up the green spectrum here with the addition of spinach and zucchini for a no-fuss, oven-baked version of a Thai classic.
Preheat oven to 200°C fan-forced. Cut chicken into 2cm-thick slices. Pick basil leaves from their stems. Thinly slice zucchini into 5mm-thick rounds. Finely zest lime and cut in half. Set aside.
Add rice, a few basil leaves and 310ml (1¼ cups) water to a saucepan and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Add lime zest and fluff rice with a fork. Leave covered while you continue with step 3.
Peel onion and cut into thin wedges. Place in a non-stick roasting pan with chicken, curry paste, fish sauce and oil and toss to coat well. Roast for 10 minutes or until chicken is just cooked through.
Remove chicken from oven and add coconut milk, 60ml (¼ cup) water, zucchini and spinach leaves. Mix to combine, scraping the bottom of the pan with a wooden spoon, and return to oven for a further 10 minutes or until coconut milk is hot and bubbling.
Squeeze in lime juice and season with pepper and caster sugar, starting with 1⁄4 teaspoon sugar and adding more to balance, if necessary. Stir through most of the remaining basil leaves, reserving a few to serve.
Spoon rice into bowls and top with curry and reserved basil leaves to serve.