490gbag diced butternut squashsweet potato and onion (I used Tesco Soup Mix.)
1large aubergineor 2 small ones, cut into 1cm cubes
2red pepperscut into 1cm pieces
Salt and pepper
2tablespoonsred Thai curry pasteI used Thai Taste.
800gskinlessboneless chicken thighs
2tablespoonsfresh corianderchopped finely
300gbasmati or jasmine rice to serve
Preheat your oven to 200C.
Put 2 tablespoons Vita Coco Coconut Oil in a large roasting tray and put the tray in the oven to heat up. Meanwhile prepare your vegetables.
When the oven has reached 200C, 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.
Next, melt the remaining 2 tablespoons of Vita Coco Coconut Oil in a small saucepan (or microwave) until liquid but not bubbling. Take the coconut oil off the heat and add the 2 tablespoons of 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 and put the roasting tray back in the oven for a further 30 minutes.
Ten minutes before the chicken is ready, cook 300g rice 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.
Thai Chicken Traybake with Vita Coco Coconut Oil https://www.easypeasyfoodie.com/thai-chicken-traybake-vita-coco-coconut-oil-review/