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.
![Green curry chicken tray bake](/-/media/Project/Sitecore/Brands/Brand-New-World/Recipes-2021/Green-Chicken-Curry-Tray-Bake-500x500.jpg?h=500&w=500&hash=A3749A343421108AC54F1DEF978441D9)
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!