Thai Curry Chicken Traybake

This Thai Curry Chicken Traybake brings together two of my favourite things: the fragrant, punchy flavours of a Thai red curry and the ease of a good traybake. Think golden, crispy-skinned chicken thighs nestled over tender roasted aubergines, peppers and onion. All coated in a rich, aromatic coconut curry sauce.

It’s a slightly different way to enjoy a Thai-inspired curry. Rather than simmering everything together on the hob, the vegetables get a head start before the sauce and chicken go in. This gives them time to develop some colour and sweetness, while the chicken roasts above the sauce. This keeps the skin beautifully golden and crispy.

There’s plenty of sauce for spooning over rice, and the whole thing comes together in one roasting tin. I love serving it with fluffy jasmine rice and something green for a generous, flavour-packed dinner.

Why You’ll Love This Recipe

• All the flavour of a Thai red curry, with a twist. You get that familiar combination of coconut milk, red curry paste, lemongrass and Thai basil. But with the added bonus of roasted vegetables and golden chicken skin.
• Minimal hands-on cooking. Once you’ve chopped the vegetables and whisked together the sauce, the oven does most of the work.
• A proper one-tin dinner. The vegetables, chicken and sauce all cook in the same roasting tin, which means less washing up and plenty of flavour.
• Delicious leftovers. The flavours develop beautifully as everything sits, so it’s just as lovely the next day, even if the chicken skin loses its crispness.

Why This Thai Curry Traybake Works So Well

What I love about this recipe is that you get all the comforting, aromatic flavours of a Thai red curry, but with the added depth that comes from roasting everything in the oven. The trick is in how you layer the ingredients and when you add them.

First, the vegetables get a head start. Aubergines, peppers and onion need longer to cook than the chicken. Particularly the aubergines, which you want beautifully soft and jammy. Roasting them for 20 minutes before adding the sauce gives them a head start. It also allows their edges to caramelise, bringing out their natural sweetness. This way, everything finishes cooking at the same time, with tender vegetables and juicy chicken.

Then comes the sauce. Once the vegetables have had their initial roast, I add lemongrass and pour over a simple Thai red curry sauce. As everything cooks, the lemongrass releases its citrusy fragrance, while the coconut milk mingles with the juices from the chicken and vegetables to create a wonderfully rich, aromatic sauce.

Finally, the chicken sits on top. Arranging the thighs skin-side up over the saucy vegetables keeps the skin exposed to the oven’s heat rather than submerged in liquid. This helps it turn golden and crisp while the meat stays beautifully juicy.

It’s a simple approach, but it makes such a difference. You end up with tender, flavourful vegetables, plenty of fragrant coconut curry sauce and chicken with that lovely contrast between crispy skin and juicy meat.

Choosing Your Thai Red Curry Paste and Coconut Milk

Because the sauce uses relatively few ingredients, the quality of your curry paste and coconut milk really matters.

• Thai red curry paste: A good-quality paste should be packed with aromatic ingredients like Thai chillies, lemongrass, galangal, lime leaves and shrimp paste. Look for brands that use a high percentage of these ingredients rather than ones bulked out with additives or preservatives. I particularly like Mae Ploy and Thai Taste. Bear in mind that curry pastes vary considerably in strength, so if you’re using a milder, non-Thai brand, you may need to double the quantity.
• Coconut milk: I recommend using good-quality, full-fat coconut milk with a high percentage of coconut extract. It gives the sauce a lovely richness and helps balance the heat of the curry paste. Lighter coconut milks tend to be thinner, which can leave you with a more watery sauce, so they’re not my first choice here.

My Tips for the Best Thai Curry Chicken Traybake

There are just a few things I’d keep in mind to get the best results from this recipe.

• Use the right-sized roasting tin. You want enough space for the vegetables to roast without overcrowding, but not so much that the sauce spreads too thinly and reduces too quickly. A large, deep roasting tin works best.
• Stick with bone-in, skin-on chicken thighs. They’re wonderfully forgiving in the oven, staying juicy while the skin turns golden. Keep the skin above the sauce and drizzle it lightly with oil before roasting.
• Bruise the lemongrass. Give the stalks a good bash with a rolling pin or the back of a knife to release their fragrant oils. You’ll remove them before serving, so there’s no need to chop them finely.
• Add the Thai basil at the end. Its distinctive, slightly aniseed flavour is best when fresh. Stirring it through just before serving keeps it wonderfully fragrant.

What to Serve with Thai Curry Chicken Traybake

There’s plenty of fragrant coconut curry sauce in this traybake, so I always serve it with rice and some extra vegetables. A few of my favourite pairings are:

• Fluffy jasmine rice: My first choice. It’s fragrant, light and perfect for soaking up the sauce.
• Coconut Rice: A slightly richer alternative that works beautifully with the Thai red curry flavours.
• Steamed greens: Tenderstem broccoli, green beans or pak choi are all lovely alongside the rich coconut sauce. A squeeze of lime adds a little freshness.
• Cucumber salad: Something cool, crisp and lightly dressed provides a lovely contrast to the warm, aromatic curry.

I like to spoon the saucy roasted vegetables over the rice, then arrange the chicken on top so everyone gets a little bit of everything.

More Thai-Inspired Recipes You’ll Love

If you enjoyed this Thai Curry Chicken Traybake, here are a few more recipes to try:

• Thai Curry Chicken Meatballs: Tender chicken meatballs simmered in a fragrant coconut curry sauce with Thai red curry paste and ginger.
• One Pot Thai Curry Chicken Orzo: Juicy chicken thighs and tender orzo cooked in a rich Thai red curry sauce. Another lovely option when you’re craving something comforting.
• Thai Curry Roast Chicken: Chicken thighs marinated in coconut milk, Thai red curry paste, ginger, garlic and lime, then roasted until golden.
• One-Pot Thai Curry Chicken and Rice: A fragrant, comforting one-pot meal with chicken thighs, coconut cream, curry paste and rice.