Tray Baked Green Curry Chicken
Yes! really. Tray Baked Green Curry Chicken. Now you can make a chicken curry in the oven. It has all the flavour of your favourite curry but it only uses one tray. Creamy, spicy and perfect for the whole family. What could be better than that?
Ingredients
- 1.2 kg Chicken boneless skinless thigh fillets | 10
- 225 gm Bamboo shoots 1 can / drained and washed
- 12 ears baby corn . fresh
- 1 whole red capsicum sliced into 8 thick slices
- 150 gm onion sliced into thin strips
Green curry paste
- 2 bunchs coriander cleaned washed including roots, stems and leaves- 1 cup
- 3 whole green chillies de-seeded
- 3 cloves garlic crushed
- 1 piece ginger grated (a very large thumb sized piece)
- 40 ml fish sauce 2 Tablespoons
- 40 ml lemon Juice 2 Tablespoons (1 lemon)
- 2 tablespoons white sugar or palm sugar never brown
- 1 teaspoon sea salt flaked, or 1/2 refined
- 400 ml coconut cream 1 can or kara thickened coconut cream
Instructions
- Set the oven to 190 C . You will need an oven proof tray. Mine is 30 x 24 x 8cm (12x10x4in). You can use a metal baking dish too if you have one.
Curry base
- You will need to make a paste or base. Put the garlic, ginger, with the roughly chopped coriander, green chilli, coconut cream, fish sauce lemon juice and sugar in to a blender and blitz till smooth- or use a food processor, stick blender, ninja or pestle and mortar. If you don't have these you could chop all ingredients till very fine. It is best as smooth as possible because you are making a homemade paste.
- Put the chicken and the chopped onion, capsicum, bamboo stems and corn into a large bowl and pour over the coconut mix. Mix everything together and sprinkle with salt. You can also do this straight into the baking dish if it is big enough. Stir it together well.
- Spread all of this out well in yur baking dish, and make sure all the chicken is laying flat and is at least partly submerged. (I don't cut the chicken)
- Put into the tray into a preheated oven and bake for 30 minutes. Take the tray out of the oven and move the chicken pieces around turning over and stirring.
- Return to the oven and bake a further 30 minutes. For a fan forced oven check after 10 to 15 minutes. You can check if it is cooked by cutting or piecing the thickest part of the fillet. The juices should run clear and it should not be opink. A meat thermometre should measure 65C or 150 F
- Taste the sauce, add more salt if needed and serve with steamed rice or noodles. This is also delicious served with extra herbs sprinkled on top. Add coriander leaves and Thai basil. You can take it to the table in the serving dish!
Notes
Helpful hints for making Tray baked Green Curry
- Coriander love it or hate it is the flavour of Thailand. It is an important part of the base of a green curry paste. Fresh coriander has a lemony pungent aroma and when you crush a leaf or stem you should be able to smell that lemony coriander goodness. Fruit and vegetable specialists or Asian stores are the best place to get coriander. I never buy coriander that doesn't pass the smell test because it tastes like old soap and doesn't add that zingy flavour. Use the entire bunch, well washed, roots soaked and run under water.
- Add or subtract any of the vegetables you like. If you can't get bamboo shoots or fresh baby corn swap them out. Bamboo shoots do have a really unique flavour that really tastes like Thai cooking. You could use red and green capsicums, thick cut zucchini, cooked potato or sweet potato
- The homemade paste is best as smooth as possible so using a blender or you ninja of some kind is the best way to do it.
- I use whole boneless chicken pieces. I like to serve a nice whole piece and each serve is easy to dish out. If you want to cut your a little smaller that will work too
- My oven is not fan forced. Yours may be. A fan forced oven will change the cooking time. test your chicken after 40 miniutes by piecing or cutting one of the thighs in the thickest past. If you have a thermometre make sure it is 65C / 150 F degrees
- The curry can go straight to the table from the oven
- It is extra good sprinkled with extra corander leaves and Thai bassil leaves.
- Serve this with rice. If you want to carry on the extra quick theme though you can use dried rice noodles that just need soaking in hot water.