Thai Red Curry Chicken Traybake Recipe

Name: Thai Red Curry Chicken Traybake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 8 skinless, boneless chicken thigh fillets, about 840g total; 150 g Thai red curry paste, we used Blue Dragon; 100 g coriander, stalks and leaves separated; 400 mL light coconut milk; 2 x 220g-250g pouches golden vegetable microwave rice

A family favourite transformed into an easy traybake. You could throw in any extra veg you have in your fridge, such as sliced peppers, carrots or sugar snap peas.

By The GH Kitchen TeamPublished: 07 March 2025

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We've made a Thai red curry even easier to make in this traybake form!

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Cal/Serv:

519

Ingredients

8 skinless, boneless chicken thigh fillets, about 840g total
150 g Thai red curry paste, we used Blue Dragon
100 g coriander, stalks and leaves separated
400 ml light coconut milk
2 x 220g-250g pouches golden vegetable microwave rice

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the chicken in a medium roasting tin, add the curry paste and rub all over to coat. Finely chop the coriander stalks and add to the tin along with the coconut milk and plenty of seasoning. Transfer to oven and cook for 35min, until chicken is cooked through.
2. Step 2Roughly chop most of the coriander leaves (reserve a few to garnish). Using tongs, remove the chicken from the roasting tin to a plate. Add the chopped coriander leaves and rice to the tin and stir into the coconut milk mixture, breaking up any clumps of rice with a fork, if needed.
3. Step 3Return chicken (along with any resting juices) to the tin on top of the rice and return to the oven for 5min, until the rice is piping hot. Sprinkle over the reserved coriander leaves and serve.

Per serving:

Calories: 519
Protein: 49g
Total fat: 14g
Saturates: 7g
Carbs: 49g
Total sugars: 3g
Fibre: 2g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time