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Thai Curry Chicken Traybake

Thai curry chicken traybake with golden chicken thighs, roasted vegetables and coconut curry sauce
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This Thai Curry Chicken Traybake combines golden, crispy-skinned chicken thighs with roasted aubergines, peppers and onion in a fragrant Thai red curry coconut sauce. Everything comes together in one roasting tin for an easy, flavour-packed dinner that’s delicious served with rice.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Chicken, Curries

Ingredients

Scale
  • 2 aubergines, cut into large chunks
  • 2 bell peppers, cut into large chunks
  • 1 large onion, cut into large chunks
  • 2 tbsp vegetable oil, plus more for drizzling
  • 1kg bone-in, skin-on chicken thighs
  • 2 lemongrass stalks, tough outer layers removed and stalks bruised
  • 25g Thai basil, finely chopped

For the sauce:

  • 400ml tin good-quality coconut milk (ideally at least 70% coconut)
  • 1 tbsp good-quality Thai red curry paste (double the quantity if using a milder, non-Thai brand)
  • ½ tbsp fish sauce
  • 2 tsp garlic paste (or the equivalent amount of freshly grated garlic)
  • 2 tsp ginger paste (or the equivalent amount of freshly grated ginger)
  • 1 tsp palm sugar or light brown sugar
  • 1 tsp ground turmeric

Instructions

  1. Heat your oven to 220°C. Place the aubergines, peppers and onion in a large roasting tin, ideally one that’s big enough to hold the vegetables in a single-ish layer with minimal overlap. Add the oil, season with salt and toss to coat. Roast for 20 minutes.
  2. Meanwhile, season the chicken on both sides with salt. Combine all the sauce ingredients in a mixing bowl and whisk until smooth.
  3. Remove the roasting tin from the oven and give the vegetables a good toss. Nestle the lemongrass into the vegetables, then pour over the sauce and gently shake the tin to combine.
  4. Arrange the chicken skin-side up over the saucy vegetables and drizzle lightly with oil. Return to the oven and roast for 35 to 40 minutes, or until the chicken is golden brown on top and cooked through.
  5. Transfer the chicken to a plate or platter and remove the lemongrass stalks. Stir the Thai basil through the sauce and vegetables, then return the chicken to the tin.
  6. Serve with rice and steamed greens and enjoy!

Notes

Thai red curry paste: Good-quality Thai curry pastes are made with fresh, natural 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 highly recommend Mae Ploy and Thai Taste, which are full of flavour. Curry pastes vary considerably in strength, though, so if you’re using a milder, non-Thai brand, you may need to double the quantity.

Roasting tin: Use a large enough tin to hold the vegetables in a single-ish layer with minimal overlap. If they’re too crowded, they’ll steam rather than roast, and the chicken skin won’t crisp up as nicely.

Chicken: Cooking times will vary depending on the size of your chicken thighs. The thickest part should reach at least 75°C, without the thermometer touching the bone.

Leftovers: Store in an airtight container in the fridge for up to 3 days. The chicken skin loses its crispness when reheated, but the flavours are still delicious. Reheat until piping hot throughout.

Find it online: https://zenaskitchen.com/thai-curry-chicken-traybake/

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