One-Pan Thai Yellow Curry Chicken Bake
Recipe by Jen Lim (@jenlimmm)
Serves 5 | 
Prep 15 min + marinating time | 
Cook 1 hr
Ingredients
- 1.2 kg boneless chicken thighs
- 2 tablespoons AYAM™ Thai Yellow Curry Paste
- 200ml AYAM™ Coconut Cream
- 1 tablespoon AYAM™ Fish Sauce
- 1 tablespoon AYAM™ Sweet Chilli Sauce
- Salt and pepper
- 1 onion, chopped into small wedges
- 2 cups jasmine rice
- 3 cups low salt chicken stock
Garnish (optional)
- Coriander, chopped
- 2 red chillies, sliced
- Crispy fried shallots
- ½ lime, squeezed over
Method
- Score the chicken thighs and place them in a bowl. Add the yellow curry paste, coconut cream, fish sauce, and sweet chilli. Mix everything well to ensure the chicken is well coated. Set aside to marinate.
- Preheat oven to 200°C.
- In a baking tray, add and mix together the jasmine rice and chicken stock.
- Lay the marinated chicken thighs and sliced onions on top fo the rice. Brush any excess marinade on top of the chicken and drizzle oil on top to help with browning.
- Cover baking tray with foil and place in preheated oven. Let cook for 50 minutes.
- Remove foil from tray and leave in oven for a further 10 minutes or until chicken and onions are golden brown.
- Remove baking tray from oven. Garnish and serve with fresh coriander leaves, sliced red chilli, crispy shallots, and a squeeze of lime juice. Enjoy!
