top of page

Thai Red Chicken & Butternut Squash Tray Bake

Updated: Jun 22, 2019


1kg butternut squash

6 boneless chicken thighs, skin off

2 heaped tbsp red Thai curry paste

1 x 400g tin of coconut milk

1 bunch of spring onions

1 bunch of fresh coriander (30g)

450g Thai jasmine rice

150g sugar snap peas

Serves: 4-6


1. Preheat the oven to gas 6, 200°C, fan 180°C. Quarter the squash length ways, deseed and cut into chunks, then tip into a large roasting tray, along with the chicken thighs. Season with salt, add the curry paste, then give everything a mix and roast for 45 mins or until golden and cooked through.


2. Remove the tray from the oven and pour in the coconut milk. Finely chop the spring onions and half the coriander and add to the tray. Give everything a good mix, then roast for a further 15 mins while you cook the rice.


3. Measure 450g of rice and tip into a pan of boiling water. Cook on a medium heat, with the lid off, for 10 mins, or until all the water has been absorbed and the rice is fluffy. Whatever happens first.


4) Slice the sugar snap peas in half length ways and add to the tray for the last 2 mins. Scatter the remaining coriander over the tray bake, Serve and enjoy!

8 views0 comments

Recent Posts

See All


bottom of page