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Thai Green Chicken Traybake

Thai Green Curry Traybake

This Thai green curry traybake is a winner! It's so simple to make and packs a real flavour punch.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 3 people

Ingredients
  

Green curry paste

  • 3 green chillies sliced
  • 1 lemongrass roughly chopped
  • 1/4 onion
  • 4 garlic cloves
  • 1 fresh ginger (thumb size) peeled and roughly chopped
  • 1 handful fresh coriander extra for serving
  • 1 handful thai basil extra for serving
  • 1/2 tsp ground cumin
  • 2 tbsp fish sauce
  • 1 tsp fish paste
  • 1/2 tsp ground coriander
  • 1 lime juice
  • 1 tsp palm sugar

Extras

  • 400 g coconut milk
  • 4 chicken drumsticks on the bone
  • 4 chicken thighs on the bone
  • 175 g baby corn
  • 150 g green beans
  • 150 g jasmine rice
  • 1 lime cut into wedges to serve
  • 1 red chilli sliced to serve

Instructions
 

  • Preheat the oven to 180°C / 350°F / gas 4. Use about 1 tsp of oil to grease the tray, then add the chicken, seasoning with salt and pepper. Place in the oven for 30 minutes.
  • While the chicken is cooking prepare the curry paste. Put all the ingredients into a food processor and whizz up until you have a smooth paste. Then add the coconut milk to the paste, you might need to give it a good whisk to combine.
  • Pour the sauce over the chicken and into the tray, cook for another 20 minutes.
  • Add the baby corn and place back in the oven for another 20 minutes. Cook the jasmine rice on according to the packet instructions.
  • Add the green beans and cook for a further 10 minutes.
  • Scatter with coriander, Thai basil and red chilli. Serve with jasmine rice and lime wedges. Enjoy!