Thai green curry traybake

Serves: 4

 

INGREDIENTS

4 tbsp Thai green curry paste

300ml water

300ml coconut milk

2 tsp fish sauce

300g jasmine rice, rinsed well

6–8 chicken thighs (approx. 1kg), skin on, bone in, fat trimmed

200g edamame beans or peas, or a mix

To serve

100g natural yoghurt

2 tsp sweet chilli sauce

1 lime, cut into wedges

a handful of coriander, chopped

red chillies, finely sliced (optional)

 

METHOD

Preheat the oven to 200C/180C fan/gas mark 6.

Put 2 tablespoons of the curry paste into a large roasting tray or oven dish (approx. 25cm x 35cm) and gradually mix in the water to loosen. Pour in the coconut milk, add the fish sauce and a couple of pinches of salt, and stir to combine (don’t worry if the coconut milk is lumpy at this point, it will dissolve as it cooks), then mix in the rice.

Slash each chicken thigh twice, then coat with the remaining 2 tablespoons of curry paste. Sprinkle with a pinch of sea salt flakes, then place the chicken on top of the rice skin side up and cover the dish with foil.

Bake for 30 minutes, then discard the foil. Move the chicken to one side while you give the rice a stir, then replace the chicken. Bake for a further 15 minutes, then take the tray out of the oven and mix the edamame beans or peas into the rice. Return to the oven and cook for a further 15 minutes, or until the rice is done and the chicken is completely cooked through.

Taste the rice – if you’d like more heat, move the chicken to one side and stir in extra curry paste, to taste (loosen with water first, if needed). Check the seasoning and adjust with salt or fish sauce, if needed. If you like a crispier skin, turn the grill to high and grill the whole dish for a minute or two, or until the skin is crispy. Put the yoghurt into a small bowl and stir in the sweet chilli sauce.

Serve with wedges of lime, sprinkled with chopped coriander and chillies, and with the yoghurt at the table for drizzling.

 

Recipe Credit: Dominique Woolf