Green curry chicken traybake
- Serves 4
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
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
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).
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.
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!