Red Thai Chicken Curry Traybake
with Beetroot Veggie Medley & Spring Onion
This easy, all-in-one traybake brings bold Thai flavors to your table with minimal effort. Juicy chicken breasts, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1
Spring Onion
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)
Utensils
Cooking Steps
- 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.
- 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.
- Remove baking dish from oven and add mild Thai red curry paste and coconut milk. 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.
- 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 traybake between plates.
- Spoon over any remaining sauce from baking dish. Garnish with spring onion. Enjoy!
