Thai Red Chicken & Pumpkin Traybake

Fast, tasty, and a little bit different from the usual Thai red curry. Marinate chicken and pumpkin in Thai red curry paste and bake to perfection. Finish with spring onion, fresh mint, coriander, lime, and natural yoghurt for a flavourful, Thai-inspired, family-friendly dinner.

Product: Church Farm Thai Red Curry Paste

Serves: 4
Effort: Easy
Prep time: 15 mins
Cook time: 40 mins
Gluten-Free

Ingredients

• 1kg skin-on chicken thighs
• 1kg pumpkin, chopped into large chunks
• 2 tbsp coconut oil
• 2 tbsp Thai red curry paste
• 1 garlic clove, minced
• Salt & pepper, to taste

To serve:

• ½ cup fresh mint
• ½ cup fresh coriander
• 2 spring onions, chopped
• 1 lime, cut into 4 wedges
• Natural yoghurt, as much as you like

Instructions

1. Preheat the oven to 180°C (fan-forced).
2. Melt the coconut oil, then mix with the Thai red curry paste and minced garlic.
3. In a large baking dish, arrange the chicken and pumpkin in an even layer. Pour over the curry paste mixture and toss until the chicken and pumpkin are evenly coated. Season with salt and pepper.
4. Bake in the oven for 40–45 minutes, or until the chicken skin is crispy and the pumpkin is caramelized and soft.
5. Once cooked, remove from the oven and let it stand for 5 minutes.
6. Sprinkle with chopped spring onions and fresh herbs. Dollop natural yoghurt over the top or serve it on the side with lime wedges—whichever you prefer.

Hints and Tips

• Swap the chicken thighs for legs to use a cheaper cut of meat without compromising on flavour.
• Substitute the pumpkin with sweet potato or regular potato if you prefer. You can also add extra vegetables.
• Serve with brown rice and simple greens like green beans for a complete meal.
• Storage tip: Leftovers can be stored in the fridge for up to 3 days.