![[Hands-Free Traybakes] Red Thai Chicken Curry Traybake](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1057_W47_AU_R48081-2_Main_high-052d007c.jpg)
[Hands-Free Traybakes] Red Thai Chicken Curry Traybake
with Beetroot Veggie Medley & Spring Onion
- Soy
- May contain traces of allergens
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.
Ingredients
1
Beetroot
1
Carrot
330 g
Chicken Breast
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
1
Potato
1 sachet
Satay Seasoning
(May be present: Soy)
1
Spring Onion
1 packet
Sweet Potato Chunks
1 packet
Makrut Lime Leaves
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.
- Remove centre veins from makrut lime leaves, then very finely chop.
- TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
- 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, makrut lime leaves 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish tasty with a good level of spice, though some felt the flavour combination was unusual, particularly the beetroot in a Thai curry context.
- Ease of prep: The traybake format made it straightforward and quick to pull together, with minimal hands-on effort required.
- Suggestions: Several reviewers recommended extending the initial vegetable bake time beyond the suggested 12–15 minutes to avoid mushy sweet potato. Adding rice on the side was a popular suggestion, and some boosted the dish with fresh chilli and garlic.
- Portions: Some felt the balance leaned too heavily on root vegetables, with a few suggesting less sweet potato and more chicken, or the addition of a green vegetable.
