In the opening episode of Mary at 90: A Lifetime of Cooking on BBC, Mary Berry delighted viewers by showcasing three iconic dishes from her latest cookbook. Among these was a fresh take on chicken traybake infused with aromatic Thai flavors—a perfect solution for a quick and impressive midweek meal.
This all-in-one chicken traybake combines creamy coconut milk, zesty lime, and fragrant red curry paste. Complemented by colorful aubergine, peppers, and onion, it promises a burst of vibrant flavors in every bite. Designed to serve four to six people, this recipe is ideal for family dinners or casual gatherings but is best enjoyed fresh as it does not freeze well.
Ingredients:
(The ingredient list would be included here based on original source)
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Method:
- Preheat your oven to 220°C (200°C fan).
- Prepare the sauce by mixing all the sauce ingredients in a bowl.
- Place aubergine, peppers, and onion in a large shallow roasting tin. Drizzle with two tablespoons of oil and toss to coat.
- Pour half of the sauce over the vegetables, add lime leaves and lemongrass, then roast for 15 minutes.
- Toss the chicken with the remaining oil and sweet chili sauce. Season with salt and pepper.
- Heat a frying pan on high and quickly brown the chicken until golden, stirring constantly.
- Remove the roasting tin from the oven, pour over the remaining sauce, arrange the browned chicken on top, and return to the oven for another 15 minutes or until cooked through.
- Transfer chicken to a serving plate. Stir spinach and Thai basil into the sauce and vegetables in the tin, allowing the spinach to wilt.
- Serve immediately with rice or a simple dressed salad to complete this flavorful Thai-inspired feast.
Enjoy a lively and easy-to-make meal straight from Mary Berry’s kitchen, bringing a taste of Thailand to your dinner table in just 30 minutes.