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Green curry chicken traybake

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

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




  • 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




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.