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.
- 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..
