5 from 21 votes
Tray Baked Green Curry Chicken
Tray Baked Green Curry Chicken features boneless, skinless chicken thighs baked in a homemade green curry paste with bamboo shoots, baby corn, red bell pepper, and onions. The curry base combines fresh coriander, green chilis, garlic, ginger, coconut cream, fish sauce, lemon juice, and sugar for a smooth and aromatic sauce. Baking in a tray allows flavors to meld and the chicken to become tender and juicy while absorbing the rich curry.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian
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 bell pepper sliced into 8 thick slices, red capsicum
- 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 chili 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 salt flaked, or 1/2 refined, sea salt
- 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.
Cup of Yum
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
- Use fresh coriander including roots for authentic Thai green curry flavor; avoid coriander that smells soapy.
- Add or substitute vegetables like zucchini, thick-cut potatoes, or sweet potatoes if bamboo shoots or baby corn are unavailable.
- Make curry paste as smooth as possible using a blender or food processor for even flavor distribution.
- Adjust chicken pieces size as preferred; whole boneless thighs work well for serving.
- Test doneness by piercing thickest chicken part or using a meat thermometer aiming for 65°C (150°F).
- Serve directly from the oven, optionally garnished with extra coriander or Thai basil leaves.
- Pair with rice or quick-cook dried rice noodles soaked in hot water for a complete meal.