Mary Berry has shared a quick and flavourful Thai chicken traybake recipe, perfect for busy weeknights. The dish, featured in her latest book and demonstrated on BBC's Mary at 90: A Lifetime of Cooking, serves four to six people and is not freezer-friendly, making it ideal for entertaining or family meals.
The all-in-one traybake combines coconut milk, red curry paste, and lime for aromatic Thai flavours. To prepare, preheat the oven to 220°C (200°C fan). For the sauce, mix all sauce ingredients in a bowl. Scatter aubergine, peppers, and onion in a large roasting tin, drizzle with two tablespoons of oil, and toss. Pour over half the sauce, add lime leaves and lemongrass, and roast for 15 minutes.
Meanwhile, toss chicken pieces in one tablespoon of oil and sweet chilli sauce, seasoning with salt and pepper. Sear the chicken in a hot frying pan until golden. Remove the roasting tin from the oven, pour over the remaining sauce, place the chicken on top, and return to the oven for about 15 minutes until cooked through.
Once done, transfer the chicken to a plate. Stir spinach and Thai basil into the sauce and vegetables in the tin, allowing the spinach to wilt. Serve with rice or a dressed salad for a vibrant midweek meal.
