[Hands-Free Traybakes] Red Thai Chicken Curry Traybake

Name: [Hands-Free Traybakes] Red Thai Chicken Curry Traybake with Beetroot Veggie Medley & Spring Onion
Total time: 35 min
Yield: 2
Cuisine: Thai
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; 1 Spring Onion; 1 packet Sweet Potato Chunks; 1 packet Makrut Lime Leaves; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine)

with Beetroot Veggie Medley & Spring Onion

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Calories

665 kcal

Protein

46.7g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

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.

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

Ingredients

Serving amount

Beetroot

Carrot

330 g

Chicken Breast

1 packet

Coconut Milk

1 packet

Mild Thai Red Curry Paste

Potato

1 sachet

Satay Seasoning

(May be present: Soy.)

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)

Nutritional Values

Calories665 kcal

Energy (kJ)2780 kJ

Fat25 g

of which saturates16.9 g

Carbohydrate62 g

of which sugars32.4 g

Dietary Fibre12.5 g

Protein46.7 g

Sodium1250 mg

Potassium47.9 mg

Calcium10.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

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!