Red Thai Chicken & Prawn Curry Traybake

Name: Red Thai Chicken & Prawn Curry Traybake with Beetroot Veggie Medley & Spring Onion
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 330 g Chicken Breast; 1 Spring Onion; 190 g Peeled Prawns; 1 packet Sweet Potato Chunks; 1 Potato; 1 packet Mild Thai Red Curry Paste; 1 packet Coconut Milk; 1 Carrot; 1 sachet Satay Seasoning; 1 Beetroot; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine)

with Beetroot Veggie Medley & Spring Onion

Get up to $230 off

This easy, all-in-one traybake brings bold Thai flavors to your table with minimal effort. Juicy chicken breasts, prawns, sweet potato chunks, and crisp veggies roast together in a creamy red Thai curry sauce. No stirring, no fuss. Just toss it all on a tray and let the oven do the work. Weeknight dinner, sorted.

Tags:

Kid Friendly

Allergens:

Crustaceans

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1

Spring Onion

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Sweet Potato Chunks

1

Potato

1 packet

Mild Thai Red Curry Paste

1 packet

Coconut Milk

1

Carrot

1 sachet

Satay Seasoning

(May be present: Soy.)

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories730 kcal

Energy (kJ)3050 kJ

Fat26 g

of which saturates17.3 g

Carbohydrate63.7 g

of which sugars34.5 g

Dietary Fibre13.5 g

Protein60.1 g

Sodium1880 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

1

Preheat oven to 240°C/220°C fan-forced.
Cut potato and carrot into large chunks.
Slice beetroot into thin wedges.
Thinly slice spring onion.

2

Place prepped veggies and sweet potato chunks in a large baking dish. Season with salt and pepper and drizzle with olive oil. Toss to coat.
Bake until veggies are just tender, 12-15 minutes.
TIP: If your baking dish is crowded, divide between two dishes.

3

Remove baking dish from oven and add mild Thai red curry paste, coconut milk and peeled prawns. Toss until well combined.
Place chicken breast on top of veggies, sprinkle with satay seasoning, a pinch of salt and drizzle with olive oil. Turn to coat.
Bake until chicken is browned and cooked through, 18-20 minutes.

TIP: Chicken is cooked through when it is no longer pink in the middle.

TIP: Add a splash of water if the sauce looks dry.

4

Once traybake is done, add a drizzle of vinegar and toss veggies to combine. Season to taste.
Slice chicken if preferred.
Divide red Thai coconut chicken and prawn traybake between plates.
Spoon over any remaining sauce from baking dish. Garnish with spring onion. Enjoy!