Thai Curry Tray Bake Recipe

Say hello to bold, vibrant flavors with this Thai Green Curry Tray Bake!

Juicy, golden chicken thighs and tender roasted vegetables are bathed in a fragrant green curry sauce, all roasted to perfection in one pan. Garnished with fresh cilantro, scallions, and a touch of spicy red chili, this dish is a fusion of comfort and exotic flair.

It’s simple, delicious, and the perfect weeknight dinner with minimal cleanup.

Ingredients

Get ready to gather these fresh and flavorful ingredients for a fuss-free meal that’s packed with Thai-inspired goodness:

For the tray bake:

• 6 bone-in, skin-on chicken thighs
• 1 large zucchini, sliced into rounds
• 2 medium carrots, cut into chunks
• 1 cup sugar snap peas or green beans
• 1 cup cherry tomatoes, halved
• 2 tbsp vegetable oil
• Salt and pepper, to taste

For the curry sauce:

• 1 can (14 oz) coconut milk
• 2 tbsp green curry paste (adjust to your preferred spice level)
• 1 tbsp fish sauce, or soy sauce
• 1 tsp brown sugar
• Juice of 1 lime
• 1 garlic clove, minced
• 1 tsp grated ginger

For garnish:

• 1 red chili, thinly sliced
• Fresh cilantro leaves
• 2 scallions, thinly sliced

Instructions

Follow these easy steps to create a showstopping tray bake that’s as visually stunning as it is flavorful:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or tray.
2. Prepare the Vegetables:
   Arrange the zucchini slices, carrot chunks, sugar snap peas, and cherry tomatoes in the baking dish. Drizzle with 1 tablespoon of vegetable oil, season with salt and pepper, and toss to coat.
3. Prepare the Chicken:
   Pat the chicken thighs dry with paper towels. Rub them with the remaining tablespoon of oil and season generously with salt and pepper. Nestle the chicken thighs among the vegetables, skin-side up, so they roast evenly.
4. Make the Curry Sauce:
   In a bowl, whisk together the coconut milk, green curry paste, fish sauce, brown sugar, lime juice, minced garlic, and grated ginger. Taste and adjust seasoning if necessary—add more curry paste for heat or a splash of lime juice for extra tang.
5. Pour the Sauce:
   Pour the curry sauce evenly over the chicken and vegetables, making sure everything is coated in the fragrant sauce.
6. Roast the Tray Bake:
   Place the tray in the preheated oven and roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and the vegetables are tender. Baste the chicken with the sauce halfway through for extra flavor.
7. Garnish and Serve:
   Remove the tray from the oven and let it rest for 5 minutes. Garnish generously with sliced red chili, fresh cilantro leaves, and scallions for a pop of freshness and heat. Serve the tray bake straight from the dish with steamed jasmine rice or warm naan bread to soak up all the delicious curry sauce.

Tweaks and Additions

Make this recipe your own with these fun and flavorful variations:

• Protein Swap
  Use boneless chicken thighs, drumsticks, or even tofu for a vegetarian version.
• Veggie Boost
  Add eggplant, bell peppers, or mushrooms for extra variety.
• Creamier Curry
  Stir in an extra spoonful of peanut butter to the sauce for a richer flavor.
• Spicy Kick
  Add a teaspoon of chili flakes or extra curry paste for a fiery twist.
• Noodle Option
  Swap rice for cooked rice noodles or serve as-is over a bed of greens for a lighter take.

This Thai Green Curry Tray Bake is a one-pan masterpiece—packed with tender chicken, vibrant veggies, and a curry sauce you’ll want to drink straight from the tray. Let me know how it turns out—happy roasting!