THAI RED CHICKEN CURRY TRAYBAKE

Prep Time 10 minutes - Total Time 50 minutes - Serves 4

All the flavour of a Thai curry, but made in one tray. Easy and absolutely packed with flavour.

Ingredients

• 600g skinless, boneless chicken thighs.

• 400ml coconut milk.

• 200g jar of red (or green) Thai curry paste.

• 300g rice (I used brown basmati).

• 200ml water.

• 1 chicken stock cube.

• 4 limes.

• Soy sauce.

• Pinch of brown sugar.

• Fresh coriander.

• Red chillies.

• Spring onions,

  
  

Method

1. In a roasting tray, combine coconut milk, a drizzle of soy sauce, juice of 2 limes, half the curry paste, stock cube, sugar, rice (washed until water runs clear) and 200ml water. Mix well.
   

2. Coat chicken thighs in the remaining curry paste, then place on top of the rice mixture.
   

3. Bake at 180°C for 30–40 mins (around 50 mins if using brown rice). You’re aiming for tender rice and juicy chicken.
   

4. Finish with coriander, more lime juice, sliced chillies, spring onions and a drizzle of soy.
   

One tray. Big flavours. Dinner done.

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