One-Pan Thai Yellow Curry Chicken Tray Bake
Servings
5
servingsPrep time
15
minutesCooking time
1
hourIngredients
1.2 kg 1.2 boneless chicken thighs
2 Tbsp 2 AYAMTM Thai Yellow Curry Paste
200 ml 200 AYAMTM Coconut Cream
1 Tbsp 1 AYAMTM Fish Sauce
1 Tbsp 1 AYAMTM Sweet Chilli Sauce
1 1 onion, chopped into small wedges
2 cups 2 jasmine rice
3 cups 3 low salt chicken stock
Salt and pepper
- Garnish (optional)
Coriander, chopped
2 2 red chillies, sliced
Crispy fried shallots
1/2 1/2 lime, squeezed over
Method
- Score chicken thighs and place in a bowl. Add Thai Yellow Curry Paste, Coconut Cream, Fish Sauce and Sweet Chilli Sauce. Mix well to ensure chicken is well coated. Set aside to marinate.
- Preheat oven to 200°C.
- In a baking tray, add and mix together the jasmine rice and chicken stock.
- Lay marinated chicken thighs and sliced onions on top of the rice. Brush any excess marinade on top of the chicken and drizzle oil on top to help with browning.
- Cover baking tray with foil and place in preheated oven. Let cook for 50 minutes.
- Remove foil from tray and leave in oven for a further 10 minutes or until chicken and onions are golden brown.
- Remove baking tray from oven. Garnish and serve with fresh coriander leaves, sliced red chilli, crispy shallots, and a squeeze of lime juice. Enjoy!
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