Red curry croissant traybake
This Thai-inspired dish with a twist is super easy and delicious. It’s fragrant, cosy and a perfect weeknight dinner or dress it up with easy garnish to impress. You can easily make it vegetarian and feel free to swap out the veggies for whatever you have at home.
Ingredients
Method
Ingredients
- 500g boneless, skinless chicken thighs, cut into chunks
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1/2 tbsp sesame oil
- 2 cloves garlic, minced
- Knob of grated ginger
- 2 tsp sugar or honey
- 400ml tin coconut milk
- 1 chicken stock cube dissolved in ½ cup water
- 4 large or 6 small croissants
- 4-5 cups of mixed veggies – I used 2 capsicum, 1 brown onion, big handful of green beans and 2 spring onions.
Method
- In a large bowl, mix together the soy sauce, fish sauce, lime juice, oil, sugar and curry paste. Then mix in the coconut milk and chicken stock. Add the chicken to the sauce and let it marinate for 20 minutes (or longer in the fridge) while you prep the other ingredients.
- Preheat oven to 180°C bake. Grease a deep baking dish. Tear croissants into chunks, reserving the prettier curved edges to tuck in on top.
- Use a slotted spoon to add the chicken with some of the sauce to a medium hot frying pan. Cook for about 4 minutes, until the chicken is just starting to cook through and no longer pink on the outside. Remove chicken from the pan and set aside on a plate, leaving any sauce in the pan.
- In the same pan, sauté spring onions and brown onion for 5 minutes until soft and translucent. Add garlic and ginger and cook for a minute until fragrant. Add capsicum and green beans, stir-fry for about 6 minutes until the veggies are tender. Return the chicken to the pan with any juices. Stir to combine so everything is nicely coated.
- Assemble the traybake. Spread 2/3 of the croissant pieces evenly on the base of the baking dish. Spoon the chicken and veggie mixture evenly around the croissant pieces, tucking the prettier croissant edges on top. Pour remaining sauce over the traybake and press down gently so the croissants soak up the sauce. Bake uncovered for about 20 minutes, until the mixture is bubbly and golden with crisp croissants poking through.
- Serve immediately or add optional garnish.
Top tips:
- To make it a little fancy, garnish with dollops of plain yoghurt, coriander, spring onion tops, sliced chilli/chilli flakes or lime wedges.
- Make it vegetarian and replace chicken with tofu or paneer.
- Use any veggies you like, just need 4-5 cups worth!