Tray-Baked Chicken with Sweet Potato and Coconut Curry
Ingredients: Butternut Squash, Thai Red Curry Paste, Skinless Chicken Thighs, Light Coconut Milk, Spring Onions · 90 min cook time · 530kcal · ₩24,300
Ingredients
1ea Butternut Squash, 1tbsp Thai Red Curry Paste, to taste Skinless Chicken Thighs, 1can Light Coconut Milk, to taste Spring Onions, to taste Coriander, to taste Jasmine Rice, 1ea Cucumber, to taste Lime, to taste Sugar Snap Peas
Instructions
1. Peel and chop butternut squash into 2-3cm chunks and place in a baking tray.
2. Add Thai red curry paste and skinless chicken thighs to the tray, season and toss well to coat.
3. Bake in the oven at 200°C for 1 hour.
4. Pour light coconut milk over the baked squash and chicken, mix gently.
5. Finely slice spring onions and coriander, add to the tray, toss, and return to the oven for 10 minutes.
6. Cook jasmine rice in boiling water with a pinch of salt and herbs for 10-12 minutes, then fluff with a fork.
7. Make a quick cucumber pickle by scratching a cucumber with a fork, slicing, seasoning with salt, lime zest, lime juice, and coriander.
8. Add sugar snap peas to the baking tray and fold into the residual heat.
9. Serve the curry over jasmine rice with the cucumber pickle and lime wedges.
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