Using Thai green curry paste as a flavour base, this easy traybake is delicate yet flavourful and requires only minor input once it goes into the oven. The squeeze of lime lifts the dish and the yoghurt drizzle brings it all together.
Prep
15 min
Cook
60 min
Serves
4
Difficulty
Easy
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Ingredients
bone in chicken thighs 1 kg
thai green curry paste 6 tbsp
coconut milk 400 ml
fish sauce 2 tsp
basmati rice 240 g
frozen peas 200 g
natural yoghurt 100 g
sweet chilli sauce 2 tsp
lime 1 (wedges)
fresh coriander 1 handful (chopped)
mixed chillies 1 (sliced)
Method
Preheat the oven to 200°C/180°C fan.
Score each of the chicken thighs twice across the skin.
Put 2/3 of the curry paste into a large roasting tray or oven dish (approx. 25cm x 35cm) and gradually mix in 350ml water to loosen. Add the coconut milk and the fish sauce, season with salt. Stir to combine (don't worry if the coconut milk is lumpy at this point, it will dissolve), mix in the rice.
Add the chicken thighs on top of the rice, then coat with the remaining curry paste. Sprinkle with a pinch of sea salt flakes and cover the dish with foil.
Bake for 30 minutes, then remove the foil. Move the chicken to one side while you give the rice a stir, move the chicken back.
Bake for 15 minutes, then take the tray out of the oven and mix the peas into the rice. Return to the oven and cook for 15 minutes, or until the rice is done and the chicken is completely cooked through.
In a small bowl mix together the yoghurt and the sweet chilli sauce. This is your sweet chilli yoghurt dip.
Cut the lime into wedges. Chop the coriander, slice the chillies (optional).
Turn the grill to high and grill the whole dish for a minute, or until the chicken skin is crispy.
Plate up the rice and chicken thighs, serve with the lime wedges, coriander, chillies and the sweet chilli yoghurt dip.
