Mary Berry shared her simple Thai-inspired chicken traybake with coconut milk and red curry paste on BBC’s Mary at 90: A Lifetime of Cooking. This one-pan dinner takes just 30 minutes and is perfect for a midweek meal
During the opening episode of Mary at 90: A Lifetime of Cooking on BBC, Mary presented three dishes from her latest book. These included her updated take on cottage pie, her unchanged bread and butter pudding from six decades ago, and this chicken traybake.
The recipe description stated: “This all-in-one chicken traybake is packed with aromatic Thai flavours, featuring coconut milk, red curry paste and lime. Serve with rice or a dressed salad for a vibrant midweek meal.”
This dish feeds four to six diners, though it’s not freezer-friendly, making it perfect for entertaining guests or feeding the family, reports the Express.
Mary Berry’s Thai chicken traybake recipe
Ingredients:
For the traybake:
- One yellow pepper, seeds removed and sliced into large pieces
- One large aubergine, sliced into half moons
- One red pepper, seeds removed and sliced into large pieces
- One large onion, sliced
- Three tablespoons of sunflower oil
- Three dried lime leaves
- One large stick of lemongrass, bashed
- Three large chicken breasts, each sliced in half
- Two tablespoons of sweet chilli sauce
- 150g baby spinach leaves
- Small bunch of Thai basil, chopped
- Salt and freshly ground black pepper
For the sauce:
- 400ml tin of coconut milk
- Two tablespoons of Thai red curry paste
- Two garlic cloves, crushed
- Two teaspoons of grated fresh root ginger
- One lime, juice only
- Two teaspoons of fish sauce
- Two tablespoons of sweet chilli sauce
Method:
Heat the oven to 220°C/200°C fan. For the sauce, combine all the ingredients in a bowl.
Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with two tablespoons of the oil and toss everything together.
Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the oven for 15 minutes.
Toss the chicken in the remaining tablespoon of oil and the sweet chilli sauce. Season with salt and pepper.
Heat a large frying pan over high heat until very hot. Add the chicken and brown quickly until sealed and golden, stirring constantly.
Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.
Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and allow the spinach to wilt.
Serve the traybake immediately with rice and enjoy.
