Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons coconut oil ((I used Vita Coco - see Note 1))
  • 500 g bag diced butternut squash, sweet potato and onion ((I used Tesco Soup Mix - see Note 2))
  • 1 large aubergine (eggplant) ((or 2 small ones), cut into 1cm / ¾inch cubes)
  • 2 red peppers (cut into bitesize pieces)
  • Salt and pepper (to taste)
  • 2 tablespoons red Thai curry paste ((I used Thai Taste), or more to taste)
  • 800 g skinless, boneless chicken thighs ((see Note 3))
  • 2 tablespoons fresh coriander (cilantro) (chopped finely)
  • Basmati or jasmine rice (to serve)

Instruction

  • Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
  • Put 2 tablespoons coconut oil in a large roasting tray and put the tray in the oven to heat up.
  • When the oven has reached the correct temperature, remove the roasting tray from the oven and add the chopped onion, butternut squash, sweet potato, aubergine and red pepper. Sprinkle over a little salt and pepper. Stir thoroughly to coat the vegetables in the coconut oil. Put the roasting tray back in the oven and roast for 10 minutes.
  • Meanwhile, melt the remaining 2 tablespoons of coconut oil very gently in a small saucepan (or microwave) until liquid but not bubbling. Take the coconut oil off the heat and add the red curry paste. Stir thoroughly. Spread this paste evenly all over the chicken thighs.
  • After the vegetables have been roasting for 10 minutes, remove the tray from the oven and give the vegetables a stir. Then place the chicken thighs on top of the vegetables and put the roasting tray back in the oven for a further 30 minutes.
  • While the traybake is roasting, cook the rice (if using) according to packet instructions / your own preferences.
  • When the chicken thighs have been in the oven for 30 minutes, cut into one to check it is thoroughly cooked (if not, return to the oven for 5-10 minutes until the chicken is cooked through), then remove the tray from the oven and sprinkle over the chopped coriander.
  • Serve with basmati or jasmine rice and a glass of Gewurztraminer or Riesling.