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Red Curry Chicken & Rice Traybake

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This set-and-forget one-pan wonder is quick, simple but totally delicious and wholesome, making it perfect for busy weeknights. Fluffy rice, tender chicken and flavour-packed Thai red curry flavours (our very own Marion’s Kitchen curry paste, no less!) join forces in the traybake of champions.

WATCH THIS RECIPE

Red Curry Chicken & Rice Traybake

PREP TIME
5 minutes
COOK TIME
35 minutes
SERVES
4
Ingredients

1 tbsp vegetable oil

½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste

1 tsp ground turmeric

6 chicken thigh fillets, cut into large chunks

4 Asian red shallots, halved

2½ cups jasmine rice

400ml (14 fl oz) can coconut milk

2½ cups chicken stock

1 tbsp fish sauce

2 makrut lime leaves

sliced long red chilli, to serve

fresh Thai (or Italian) basil leaves, to serve

Steps
Step 1

Preheat oven to 180°C (350°F).

Step 2

Heat the oil in a large, flameproof (and ovenproof) baking dish over medium-high heat on your stovetop. Add the curry paste and turmeric and cook, stirring, for about a minute until lovely and fragrant. Add the chicken and mix until it’s well coated. Cook for 2-3 minutes or until starting to colour.

Step 3

Add the shallots and the rice and mix to coat. Pour in the coconut milk and stock and fish sauce, then stir to combine. Crush the lime leaves with your hands before adding them to the pan. Cover with a lid and place in the oven for 30 minutes or until the liquid has been absorbed and the rice is cooked.

Step 4

Take the dish out from the oven. Remove the lid and scatter over the chilli and Thai basil, then serve.

Tags:
Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

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Trish
September 29, 2022

Soooooo good!

Another winner, I love tray bakes, so easy, minimal cleanup!!! 👏👏👏👏

Leo
September 28, 2022

Thai red chicken curry & rice

Fantastic, make it weekly or fortnightly,one pan meal easy as ! Yum yum.

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