A new twist on an old favourite! All the delicious flavours of a Thai Red Chicken Curry in traybake form. This quick and easy Thai Red Chicken Traybake requires only 10 minutes hands on time – perfect for busy midweek evenings!
An easy peasy twist on a classic…
I love turning classic recipes into traybakes. I’ve shared several on this website already, including:
And now it’s the turn of the Thai chicken curry to get the traybake treatment!
This blog post contains affiliate links. This means if you click on a link and make a purchase, I may get a small commission, but you will not be charged a penny more. This post is a sponsored post, originally produced in conjunction with Vita Coco Coconut Oil. This means I was compensated for creating this post. I only recommend products I like and think my readers will also like.
A delicious Thai red curry in traybake form!
Turning a Thai chicken curry into a traybake makes it even easier to make – and quicker to prep! All it takes is 10 minutes hands on time, then let the oven do the rest.
First, you part roast the veggies in coconut oil. Meanwhile you make a simple marinade for the chicken using Thai red curry paste and a little more coconut oil. Next you place the chicken on top of the veggies… and that’s it! The oven does all the hard work for you.
To make this recipe even easier, I have used a bag of pre-chopped sweet potato, butternut squash and onion, which you can buy from most supermarkets, but you can chop these yourself, if you prefer.
Best curry paste for Thai Red Chicken Curry
To make this recipe as speedy as possible, I have used a shop-bought curry paste. My favourite is Thai Taste Red Curry Paste as it has a short list of ‘normal’ ingredients and no weird additives.
You can, of course use any brand of red curry paste you like in this recipe – or make your own! You could also use green or yellow curry paste in this recipe, if you prefer.
What is coconut oil?
You will notice I have used coconut oil in this Thai Red Curry Traybake. For me it is the best oil to use in this recipe, as the mild coconut flavour compliments the other Thai flavours.
Hailed by many foodies as a ‘superfood’, Coconut oil is simply oil extracted from coconuts and is believed to have many health benefits. It can be used in cooking, but also as a beauty product on both your hair and your face.
I first created this recipe as part of a challenge hosted by Vita Coco Coconut Oil. Vita Coco challenged food bloggers to come up with new great recipes made with Coconut Oil.
What is Vita Coco Coconut Oil?
Vita Coco Coconut Oil is raw and vegan, so it is particularly good for people who prefer to eat raw foods or avoid animal products. It also has a high smoke point, so won’t burn if you want to cook with it at high temperatures.
What does it taste like?
Coconut oil is usually a solid, white fat (though it melts at 23C, so it’s a liquid at temperatures higher than this) and tastes quite a lot like coconut milk – though a bit milder and more greasy. It gives food cooked with it a lovely, subtle coconut flavour, but doesn’t dominate.
What can you make with it?
Coconut Oil’s subtle coconut flavour means it’s great for using in cakes and other desserts, instead of butter or margarine (as, for example, in this Peach and Cherry Crumble recipe), but it can also be used in savoury cooking and particularly lends itself to Asian style dishes where a delicate coconut flavour really works well.
Where can I buy it?
Vita Coco Coconut Oil can be bought from Sainsbury’s, Holland & Barrett and Amazon.
Best cut of chicken for Thai Chicken Traybake
I chose to use chicken thigh fillets in this recipe, as they are less prone to drying out than chicken breasts and I prefer the flavour. But this dish can easily be done with chicken breasts instead, if you prefer – allow one chicken breast per person.
What to serve with Thai Chicken Traybake?
This easy Thai-inspired traybake really is a complete meal in its own right. But if you are feeling the need for some more carbs, then I recommend serving it with basmati or jasmine rice.
What to drink with Thai Chicken Traybake?
The fragrant, aromatic flavours in this dish would go beautifully with an aromatic white wine such as a Gewurztraminer or Riesling.
Can you reheat leftover Thai Chicken Traybake?
Yes, you can! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, tip the chicken and vegetables into a large oven tray and cover with foil. Place the tray into your oven, preheated to 180C (160C fan / gas mark 4 / 350F), for 15 minutes, or until piping hot all the way through.
You can also reheat this Thai traybake in the microwave, if you prefer.
Can you freeze Thai Chicken Traybake?
Yes, you can – although freezing will slightly affect the texture of the vegetables. To freeze, simply place the cooked and cooled chicken and vegetables into an airtight container and place in the freezer, where they will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Thai Chicken Traybake
Ingredients
- 4 tablespoons coconut oil (I used Vita Coco - see Note 1)
- 500 g bag diced butternut squash, sweet potato and onion (I used Tesco Soup Mix - see Note 2)
- 1 large aubergine (eggplant) (or 2 small ones), cut into 1cm / ¾inch cubes
- 2 red peppers cut into bitesize pieces
- Salt and pepper to taste
- 2 tablespoons red Thai curry paste (I used Thai Taste), or more to taste
- 800 g skinless, boneless chicken thighs (see Note 3)
- 2 tablespoons fresh coriander (cilantro) chopped finely
- Basmati or jasmine rice to serve
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Put 2 tablespoons coconut oil in a large roasting tray and put the tray in the oven to heat up.
- When the oven has reached the correct temperature, remove the roasting tray from the oven and add the chopped onion, butternut squash, sweet potato, aubergine and red pepper. Sprinkle over a little salt and pepper. Stir thoroughly to coat the vegetables in the coconut oil. Put the roasting tray back in the oven and roast for 10 minutes.
- Meanwhile, melt the remaining 2 tablespoons of coconut oil very gently in a small saucepan (or microwave) until liquid but not bubbling. Take the coconut oil off the heat and add the red curry paste. Stir thoroughly. Spread this paste evenly all over the chicken thighs.
- After the vegetables have been roasting for 10 minutes, remove the tray from the oven and give the vegetables a stir. Then place the chicken thighs on top of the vegetables and put the roasting tray back in the oven for a further 30 minutes.
- While the traybake is roasting, cook the rice (if using) according to packet instructions / your own preferences.
- When the chicken thighs have been in the oven for 30 minutes, cut into one to check it is thoroughly cooked (if not, return to the oven for 5-10 minutes until the chicken is cooked through), then remove the tray from the oven and sprinkle over the chopped coriander.
- Serve with basmati or jasmine rice and a glass of Gewurztraminer or Riesling.
Notes
- Coconut oil is quite high in saturated fat. There are some nutritionists who argue that the saturated fat in coconut oil is not as bad as the saturated fat in animal products and may even actually lower bad cholesterol. However, if you prefer not to use coconut oil, you can simply replace with a neutral flavour oil of your choice - rapeseed oil also works well.
- If you cannot get hold of this mix, or if you prefer to chop the vegetables yourself, I recommend using 1 red onion, cut into wedges, 1 medium sweet potato, cut into cubes and half a medium butternut squash, cut into cubes.
- You can also make this recipe with chicken breast fillets, skin on / bone in chicken thighs, or chicken drumsticks, if you prefer.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links. This means if you click on a link and make a purchase, I may get a small commission, but you will not be charged a penny more. This post is a sponsored post, originally produced in conjunction with Vita Coco Coconut Oil. This means I was compensated for creating this post. I only recommend products I like and think my readers will also like.
Cliona Keane says
This looks gorgeous, and I love all of the pictures! Lovely post 🙂 x
Eb Gargano says
Thank you for your kind comments Cliona and for the follow and like. Have followed and liked you back 🙂 Eb x
Cheryl @ ReimerandRuby says
I love Thai food and this one just looks yum… Yes Ive heard a lot of good health benefits of coconut oil as well and it’s very popular in my home country. Thanks for sharing this recipe, will definitely give it a go at some point! #tastytuesday
Eb Gargano says
Thank you Cheryl. I absolutely adore Thai food – such fab flavours. I am new to coconut oil but I will definitely be cooking more with it in the future as it is totally delicious. Do let me know how you get on if you try this recipe. Eb x
Corina says
A lovely way to use coconut oil and such a great colourful dish. I think so far I’ve only used it in sweet dishes – it’s perfect for granola! I need to branch out a little and try it with some savoury ingredients!
Eb Gargano says
Thank you, Corina 🙂 It works really well as a savoury cooking oil – especially in Asian-style dishes – but clearly most other people think like you – all the other entries into the #swearbyit challenge were sweet ones, when I linked it up this morning! I love the idea of making granola with it though – I really need to try that! Eb x
Kirsty hijacked by twins says
Oooh Eb this looks and sounds so good! I love using coconut oil in savoury dishes. I have to agree great minds think alike ? X
Eb Gargano says
Thank you, Kirsty 🙂 Coconut oil really does work so well in Asian cooking, doesn’t it? I’m hooked now 🙂 Eb x
Kate - gluten free alchemist says
That’s a great take on a Thai curry…. Love it! Well done xx
Eb Gargano says
Thanks, Kate! Eb x
Mandy says
I officially crown you the Queen of the Traybake! This looks delicious and is a great use for the Vita Coco coconut oil. Good luck! Thanks for linking to #CookBlogShare x
Eb Gargano says
Aw, thanks Mandy 🙂 I’m obsessed with them!! I have so many ideas for new ones – I reckon everything can be made in traybake form with a bit of imagination and it’s such a fabulously easy peasy way to cook. The Vita Coco coconut oil worked brilliantly in it – such a perfect solution! Thanks for your kind comments and accolade 🙂 Eb x
Honest Mum says
Delicious and so heathy too! We love coconut oil for cooking as for skincare here! Thanks for linking up to #Tastytuesdays
Eb Gargano says
Thanks, Vicki. I love it when healthy is also delicious! And I really love coconut oil. Can’t believe I’ve waited so long to try it! Eb x
Gill Jones says
Eb, this worked really well. Simple to do but with amazing flavours. Served it with jasmine rice – and the stickiness and subtle fragrance of the rice really complemented the flavours. Added bonus was the house smelt wonderful with the aroma of coconut!
Eb Gargano says
So pleased it worked out well for you!! Thank you so much for letting me know 🙂 Oh yes – it smells amazing, doesn’t it? Worth doing just for that 😉 Eb x
Louise Fairweather says
This sounds lovely. I was really dubious about coconut oil but I am so impressed with it #cookblogshare
Eb Gargano says
Me too – it’s such a great ingredient, isn’t it? Thank you for your kind comments 🙂 Eb x
Charlotte Oates says
I’ve used coconut oil quite a lot in sweet things but I haven’t gotten around to trying it in anything savoury yet. I really must get on with it. I love the sound of all of the flavours in this, I bet it tastes yummy!
Eb Gargano says
It’s great in savoury food – especially in Asian food where my usual cooking fat, olive oil, just tastes all wrong! Thanks for your kind comments 🙂 Eb x
Maureen says
With nut allergies and egg intolerance and generally some hard to please family members, I was curious to see how this recipe would work out at home. For clarity Coconut is a seed not a nut and therefore safe for my daughter to eat! However, she can be intolerant of even slightly spicy foods, so I was curious how she would response to the red curry paste. All I can say is success all round! Everyone truly loved this and I have been told I can produce this dish again and again! Thanks so much Eb for an easy dish for a hard to please crowd!!
Eb Gargano says
So pleased this went down so well! And thank you so much for taking the time to let me know – means a lot 🙂 Eb x