Sheet Pan Red Curry Chicken Thighs
Bone-in chicken thighs and mixed vegetables are roasted with Thai red curry paste, complemented by a fresh, creamy coconut-cilantro sauce.
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Instructions
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Preheat the oven to 425 F.
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Whisk together 3 tablespoons Thai red curry paste and 2 tablespoons cooking oil; set aside.
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On a baking sheet, toss potatoes, green beans, and shallots with 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 1 tablespoon of the curry paste mixture.
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Pat chicken thighs dry, sprinkle with the remaining 1/4 teaspoon salt, and rub with the remaining curry paste mixture.
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Nestle chicken among the vegetables on the baking sheet and drizzle all with the remaining 1 tablespoon cooking oil.
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Roast for about 30 minutes, until the chicken reaches 175 F and the vegetables are tender.
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While the chicken roasts, blend 1/3 cup coconut cream, 1/2 cup cilantro, 2 tablespoons lime juice, 1/2 teaspoon sugar, and the remaining 1/2 teaspoon salt until smooth; refrigerate until serving.
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Drizzle the coconut-cilantro sauce over the cooked chicken and vegetables, then garnish with fresh cilantro and lime wedges to serve.