Easy Thai Chicken Traybake

5 from 3 votes

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!

Course Main Course

Cuisine Fusion, Thai

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 487kcal

Author Eb Gargano

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

Metric - US Customary

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.

Nutrition