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Thai red curry chicken traybake

Thai red curry chicken traybake in a baking dish

Thai red curry chicken traybake

Name: Thai red curry chicken traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Thai
Ingredients: 300g baby potatoes halved or cut into three if large; 200g mixed vegetable pack (ours contained baby corn, long-stem broccoli and red peppers); 4 chicken thighs bone in and skin on; 2 tbsp vegetable oil; 3 tbsp Thai red curry paste; 1 lime zested and juiced

Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.1 out of 5.7 ratingsRate

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Pair a simple pack of chicken thighs and a jar of curry paste for a fragrant and satisfying dinner. You’ll save on washing-up as you only need one cooking pan

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

300g baby potatoes

halved or cut into three if large
200g mixed vegetable pack

(ours contained baby corn, long-stem broccoli and red peppers)
4 chicken thighs

bone in and skin on
2 tbsp vegetable oil
3 tbsp Thai red curry paste
1 lime

zested and juiced

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Nutrition: Per serving

kcal531
fat32g
saturates5g
carbs31g
sugars6g
fibre7g

high
protein27g
salt1.4g

Method

step 1

Heat the oven to 200C/180C/gas 6. Line a large roasting tray with baking paper. Scatter the potatoes and mixed vegetables onto the tray, then put the chicken thighs on top.
step 2

In a small jug, whisk together the vegetable oil and curry paste with the lime zest and juice. Season lightly with salt and pepper, then pour this over the chicken and vegetables, massaging well into the chicken, including under the skin.
step 3

Cover the tray tightly with foil and roast for 35 mins. Remove the foil, baste with the cooking juices and turn the grill to high. Finish under the grill for 5-10 mins, until the chicken is lightly charred and has crisp golden skin.

Recipe tip

Use it up: Thai-spiced BLT
Mix 1 tbsp Thai red curry paste with 3 tbsp mayonnaise and spread over 2 slices of white bread. Stack with crispy bacon, lettuce and tomato.

Recipe from Good Food magazine, June 2024

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A star rating of 3.1 out of 5.7 ratings

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