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Sheet Pan Red Curry Chicken Thighs

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Description

The chicken and vegetables are seasoned with red curry paste before being roasted on a sheet pan. For those who love the creamy coconut milk in Thai curry, This recipe features a coconut and cilantro sauce that effortlessly comes together in seconds using a blender. While not a traditional curry, all the flavors you love about Thai curry are in this dish, so run, don’t walk, to make this now!

Ingredients

  • 3 tablespoons Thai red curry paste
  • 3 tablespoons neutral cooking oil (such as canola), divided
  • 1 pound baby gold potatoes or fingerling potatoes, halved if large
  • 12 ounces green beans, trimmed
  • 2 medium shallots, peeled and quartered lengthwise
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon fine salt, divided
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • Lime wedges and fresh cilantro, for garnish
  • 1/3 cup well-shaken and stirred unsweetened coconut cream
  • 1/2 cup fresh cilantro leaves and tender stems
  • 2 tablespoons lime juice (from 1 large lime)
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon fine salt

Directions

  1. Gather the ingredients. Preheat the oven to 425 F.
  2. Whisk together 3 tablespoons Thai red curry paste and 2 tablespoons neutral cooking oil in a small bowl until smooth. Set aside.
  3. Toss 1 pound baby gold or fingerling potatoes, halved if large, 12 ounces green beans, trimmed, and 2 medium shallots, peeled and quartered lengthwise with 1/4 teaspoon ground black pepper, 1/2 teaspoon fine salt, and 1 tablespoon of the reserved curry paste mixture on a large rimmed baking sheet until evenly coated.
  4. Pat 4 bone-in skin-on chicken thighs dry with paper towels and sprinkle evenly with the remaining 1/4 teaspoon fine salt. Rub the chicken thighs evenly on all sides with the remaining curry paste mixture. Nestle the chicken thighs between the vegetables on the baking sheet, and drizzle the remaining 1 tablespoon neutral cooking oil over the chicken and vegetables.
  5. Roast until the chicken registers at least 175 F on an instant read-thermometer inserted into the thickest part, the skin is crispy, and the vegetables are tender, about 30 minutes.
  6. While the chicken is cooking, prepare the coconut-cilantro sauce: Place 1/3 cup unsweetened coconut cream, 1/2 cup fresh cilantro leaves and tender stems, 2 tablespoons fresh lime juice, 1/2 teaspoon granulated sugar, and 1/2 teaspoon fine salt in a blender and process until completely smooth, about 45 seconds. Transfer to a small bowl, cover, and refrigerate until serving.
  7. Drizzle the coconut-cilantro sauce over the cooked vegetables on the baking sheet as desired, and garnish with an abundance of fresh cilantro and lime wedges. Serve immediately with any remaining coconut-cilantro sauce on the side.