Green curry chicken traybake
This aromatic, Thai-inspired dish is super easy to prepare - and saves on dishes! Fragrant, delicious and versatile too, you can easily swap out the bok choy for other veg such as broccoli or green beans.
Ingredients
Method
Ingredients
- 1kg bone-in chicken thighs
- 2 Tbsp flour
- 1-2 Tbsp green curry paste (depending on how spicy you like it)
- 400ml tin Pams Coconut Milk
- 2 Tbsp fish sauce
- 400g kūmara, peeled and cut into chunks
- 2 bok choy, sliced lengthwise into quarters
- Oil
Method
1. Preheat the oven to 180°C. Dust the chicken thighs in flour. Heat an ovenproof pan on a med-high heat on stovetop, and add the oil. Fry the chicken until golden (about 4- 5 minutes).
2. Add the curry paste and cook for a minute or so and then add the coconut milk, fish sauce and ½ cup water and bring up to a simmer.
3. Place the kūmara into a baking dish and add chicken and curry sauce. Put into the oven for 20 minutes, then add the bok choy and cook for a further 10 minutes until the kūmara and bok choy are tender. Serve and enjoy!
Skill level: Easy as
Top tips:
To add a bit of zingy freshness to the curry, add grated lemon or lime zest and juice just before serving.
Serve with rice, garnish with coriander and add chopped chilli for a little more heat.