cooco logo
Search icon
Notification icon
Lime chicken traybake with red curry sauce

Lime chicken traybake with red curry sauce

By Ethan Chiang
10’ Prep time
50’ Cook time
60’ Total time
788 Calories
6 Serving

Summary

A flavour-packed, all-in-one main that makes smart use of ready-made ingredients – and there’s very little washing up to do afterwards too!
Ethan Chiang 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 200ºC, gas mark 6. Drizzle the oil into a large, wide roasting tin (around 34x22 cm) and put the tin in the oven while it’s heating up. Meanwhile, heat the stock, 1 sachet of curry paste from the curry kits and 250 ml water in a large pan over a high heat until steaming hot. Zest the lime,separate the coriander leaves and stalks, finely chop the latter, and rinse the rice.
Check circle icon

Step 2

Carefully remove the hot tin from the oven and stir in the shallots, rice, lime zest, chopped coriander stalks and dried spices from the curry kits. Pour over the hot stock mixture (set the empty pan aside) and arrange the chicken thighs on top of the rice; season. Carefully cover the tin with 2 sheets of foil, seal well, and return to the oven for 30 minutes.
Check circle icon

Step 3

After 30 minutes, nestle the sugar snap peas into the rice, then return to the oven for another 15 minutes, uncovered, until the chicken is cooked through, the juices run clear and no pink meat remains. Set aside to rest, covered loosely with foil, for 10-15 minutes.
Check circle icon

Step 4

Meanwhile, put the 2 coconut milk sachets and 1 remaining curry paste sachet in the used stock pan. Bring to the boil over a low-medium heat, then simmer for 3-5 minutes until slightly thickened. Take off the heat, squeeze in the lime juice, season and keep warm. Serve the chicken with the coriander leaves scattered over and the sauce on the side for pouring over.

Ingredient

  • Jasmine rice
    Jasmine rice
    375 grams
  • Unwaxed lime
    Unwaxed lime
    1
  • Chicken thigh
    Chicken thigh
    12
  • Coriander
    Coriander
    0.5
  • Cooks’ ingredients frozen chopped shallots
    Cooks’ ingredients frozen chopped shallots
    110 grams
  • Fresh chicken stock
    Fresh chicken stock
    500 mls
  • Trimmed sugar snap peas
    Trimmed sugar snap peas
    200 grams
  • Thai taste red curry paste
    Thai taste red curry paste
    2
  • Vegetable oil
    Vegetable oil
    2 tbsp
User Avatar Cooco Assistant

Press Start button to talk to assistant