Lime chicken traybake with red curry sauce

Preheat the oven to 200ºC, gas mark 6. Drizzle the oil into a large, wide roasting tin (around 34x22 cm) and put the tin in the oven while it’s heating up. Meanwhile, heat the stock, 1 sachet of curry paste from the curry kits and 250 ml water in a large pan over a high heat until steaming hot. Zest the lime,separate the coriander leaves and stalks, finely chop the latter, and rinse the rice.

Carefully remove the hot tin from the oven and stir in the shallots, rice, lime zest, chopped coriander stalks and dried spices from the curry kits. Pour over the hot stock mixture (set the empty pan aside) and arrange the chicken thighs on top of the rice; season. Carefully cover the tin with 2 sheets of foil, seal well, and return to the oven for 30 minutes.

After 30 minutes, nestle the sugar snap peas into the rice, then return to the oven for another 15 minutes, uncovered, until the chicken is cooked through, the juices run clear and no pink meat remains. Set aside to rest, covered loosely with foil, for 10-15 minutes.

Meanwhile, put the 2 coconut milk sachets and 1 remaining curry paste sachet in the used stock pan. Bring to the boil over a low-medium heat, then simmer for 3-5 minutes until slightly thickened. Take off the heat, squeeze in the lime juice, season and keep warm. Serve the chicken with the coriander leaves scattered over and the sauce on the side for pouring over.