Healthy Thai recipe for 4 people, takes only 20 mins; recipe has butternut squash, aubergine, rapeseed oil, desiccated coconut, breadcrumb, chicken breast, egg, cherry tomato, thai red curry paste, coriander and lime.
Thai coconut crumbed chicken traybake
Course: Healthy Thai
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: handful coriander leaves, roughly chopped
- Chicken Breast: 4 skinless chicken breasts
- Cherry Tomato: 300g cherry tomato
- Egg: 1 egg, beaten
- Lime: lime wedges, to serve
- Aubergine: 1 large aubergine, cubed
- Butternut Squash: 1 butternut squash, peeled, deseeded and cubed
- Rapeseed Oil: 1 tbsp rapeseed oil
- Breadcrumb: 4 tbsp fresh breadcrumb
- Thai Red Curry Paste: 2 tbsp Thai red curry paste
- Desiccated Coconut: 3 tbsp desiccated coconut
Directions
- Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
- On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
- Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.
