Red Curry Chicken and Pumpkin Tray Bake 

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Good-quality curry pastes are a brilliant shortcut for getting dinner on the table quickly. In this simple one-pan meal, chicken and pumpkin cook in a fragrant red curry and coconut milk sauce, soaking up the rich flavour. Serve on its own or with rice noodles or steamed rice.
Main Course
10 mins
50 mins
1 hr
Main Course
10 mins
50 mins
1 hr

Ingredients

\500 grams of crown pumpkin, cut into 3cm chunks
\3 tablespoons of red curry paste
\300 mls of coconut cream, full-fat
\½ cup of chicken stock
\1 lime, zested (or lemon)
\650 grams of chicken thighs, boneless, skinless
\200 grams of green beans
\oil, for roasting
\fresh coriander leaves, to garnish (optional)
\crispy shallots, to garnish (optional)

Instructions

  1. Preheat the oven to 200°C.
  2. Toss the pumpkin with a little oil and spread it out in the ovenproof dish you’ll be using. Ideally, the dish should be no smaller than 27 x 30cm and at least 3cm deep.
  3. Roast the pumpkin for 15 minutes. Remove from the oven and flip each piece.
  4. Nestle the chicken thighs in between the pumpkin pieces.
  5. Whisk together the red curry paste, coconut milk, chicken stock and lime or lemon zest. Heat in a microwave or on the stove until almost boiling.
  6. Pour over the chicken and pumpkin. Don’t worry if your particular dish doesn’t quite fit all the liquid.
  7. Reduce the oven temperature to 180 degrees and bake for 30 minutes, spooning the liquid over the chicken twice during that time.
  8. Remove from the oven and tuck the green beans around the dish. It can be helpful to use a fish slice to lift the pumpkin pieces and slide the beans underneath into the cooking liquid.
  9. Bake for a further 5 minutes. Check that the chicken is cooked through.
  10. Sprinkle with fresh coriander and crispy shallots. Serve with rice noodles or steamed rice.

Notes

Recipe credit: Kelly Gibney

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