Red Curry Chicken and Pumpkin Tray Bake 

Description

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.

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)

Equipment

Instructions

• Preheat the oven to 200°C.
• 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.
• Roast the pumpkin for 15 minutes. Remove from the oven and flip each piece.
• Nestle the chicken thighs in between the pumpkin pieces.
• 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.
• Pour over the chicken and pumpkin. Don’t worry if your particular dish doesn’t quite fit all the liquid.
• Reduce the oven temperature to 180 degrees and bake for 30 minutes, spooning the liquid over the chicken twice during that time.
• 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.
• Bake for a further 5 minutes. Check that the chicken is cooked through.
• Sprinkle with fresh coriander and crispy shallots. Serve with rice noodles or steamed rice.

Notes

Recipe credit: Kelly Gibney