Legendary British cook Mary Berry has unveiled a stunningly simple yet flavour-packed Thai chicken traybake that can be on the table in just half an hour. The culinary icon presented the vibrant one-pan dish during the opening episode of BBC's 'Mary at 90: A Lifetime of Cooking', which aired on December 1, 2025.
The Recipe Revealed on a Landmark Show
In the special programme celebrating her nine decades, Mary Berry showcased three standout recipes from her latest book. Alongside an updated cottage pie and her timeless bread and butter pudding, she introduced this aromatic Thai-inspired creation. Described as "packed with aromatic Thai flavours," the dish combines creamy coconut milk, fiery red curry paste, and zesty lime for a vibrant midweek meal solution.
The recipe is designed to serve four to six people, making it ideal for family dinners or casual entertaining. However, it's noted that this particular traybake is not suitable for freezing, so it's best enjoyed fresh on the day it's made.
Ingredients and Method for a Flavour Explosion
The traybake's magic lies in its blend of fresh vegetables and a deeply fragrant sauce. You'll need a yellow pepper, a red pepper, a large aubergine, and an onion for the base. The protein comes from three large chicken breasts, each sliced in half.
The star of the show is undoubtedly the luxurious sauce. It brings together a 400ml tin of coconut milk, two tablespoons of Thai red curry paste, crushed garlic, fresh ginger, lime juice, fish sauce, and sweet chilli sauce.
Simple Steps to a Spectacular Dinner
The method is refreshingly straightforward, keeping true to Mary Berry's ethos of accessible, no-fuss cooking. First, heat your oven to 220°C (200°C for fan ovens) and mix all the sauce ingredients in a bowl.
Scatter the chopped vegetables into a large roasting tin, drizzle with sunflower oil, and toss. Pour over half of the coconut sauce, add aromatic lime leaves and bashed lemongrass, and roast for 15 minutes.
While the vegetables are cooking, toss the chicken in oil and sweet chilli sauce, season, and quickly brown it in a very hot frying pan. Remove the tin from the oven, pour over the rest of the sauce, and place the seared chicken on top. Return it to the oven for a further 15 minutes, or until the chicken is thoroughly cooked.
For the final flourish, transfer the chicken to a plate and stir fresh baby spinach and chopped Thai basil into the hot sauce and vegetables in the tin, allowing the spinach to wilt beautifully.
The Perfect Finish for a Busy Weeknight
Mary Berry recommends serving this colourful, fragrant traybake immediately, accompanied by simple rice or a dressed green salad. It's a testament to her enduring skill: creating impressive, globally-inspired flavours with minimal fuss and washing up. This recipe proves that a delicious, home-cooked dinner doesn't have to be a time-consuming chore, even on the busiest of weeknights.
