Easy Eats: Red Curry Chicken and Pumpkin Tray Bake
This simple tray bake takes no time to put together and delivers big on flavour.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
Caption:The oven does most of the work when it comes to making this red curry chicken and pumpkin tray bake.Photo credit:Kelly Gibney
Good quality spice pastes are one of the best short cuts to get a delicious meal on the dinner table fast. Serve with rice noodles or steamed rice.
Ingredients
- Oil, for roasting
- 500g pumpkin, cut into 3cm chunks
- 90g red curry paste
- 300ml coconut milk
- ½ cup chicken stock
- Zest of 1 lime (save the fruit for garnishing)
- 650g boneless, skinless chicken thighs
- 200g green beans, trimmed
Instructions
- Heat the oven to 200C.
- Toss the pumpkin with a little oil and spread out in an ovenproof dish (ideally no smaller than 27x30cm and at least 3cm deep).
- Roast the pumpkin for 15 minutes. Remove from the oven and flip each piece. Nestle the chicken thighs in between the pumpkin.
- Place the red curry, coconut milk, chicken stock and lime zest in a small saucepan. Bring to a boil. Pour over the chicken and pumpkin. Don’t worry if your particular dish doesn’t fit all the liquid, just fit in what you can.
- Reduce the oven temperature to 180C and bake for 30 minutes, spooning the liquid over the chicken twice during that time.
- Remove from the oven and tuck the green beans around the dish (it can be helpful to use a fish slice to lift the pumpkin pieces and slide the beans underneath).
- Bake for a further 5 minutes, then serve with rice or rice noodles..
