Thai green chicken traybake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This Thai green chicken traybake is so easy to throw together. The rice soaks up the coconutty sauce in this midweek meal you will want to make again and again.
Ingredients
- 300g/10½oz jasmine rice
- 130g/4½oz baby corn, chopped into 3cm/1¼in pieces
- 3 spring onions, chopped into 3cm/1¼in pieces
- 5cm/2in piece fresh root ginger, peeled and finely grated
- 1 large garlic clove, finely grated
- 100g/3½oz frozen edamame beans
- 100g/3½oz Thai green curry paste
- 1 tbsp fish sauce
- 400ml tin coconut milk
- 400ml/14fl oz vegetable or chicken stock
- 1 tbsp runny honey
- 4 large chicken thighs, skin on, bone in
- sea salt
- lime wedges, to serve
- roughly chopped fresh coriander, to serve
- sliced red chilli (optional), to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the rice, baby corn, spring onion, ginger, garlic and edamame beans in a large baking dish or roasting tin.
Spoon in 85g/3oz curry paste and then add the fish sauce, coconut milk, stock and honey. Stir all of the ingredients together well.
Score each chicken thigh a couple of times using a sharp knife. Spread the thighs with the remaining curry paste and sprinkle over a pinch of salt.
Carefully lay the chicken on the top of the rice mixture – do not submerge the chicken as you want as much of the skin to crisp as possible.
Bake in the oven for 30–35 minutes until the chicken is cooked through and crisp, and the rice has absorbed the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Remove from the oven and fluff up the rice with a fork.
Serve immediately with lime wedges, a sprinkling of the coriander and some red chilli slices, if using.
