Thai green chicken traybake
Ingredients
- 300g/10½oz jasmine rice
- 130g/4½oz baby corn, chopped into 3cm/1¼in pieces
- 3 spring onions, chopped into 3cm/1¼in pieces
- 5cm/2in piece fresh root ginger, peeled and finely grated
- 1 large garlic clove, finely grated
- 100g/3½oz frozen edamame beans
- 100g/3½oz Thai green curry paste
- 1 tbsp fish sauce
- 400ml tin coconut milk
- 400ml/14fl oz vegetable or chicken stock
- 1 tbsp runny honey
- 4 large chicken thighs, skin on, bone in
- sea salt
- lime wedges, to serve
- roughly chopped fresh coriander, to serve
- sliced red chilli (optional), to serve
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