Sheet Pan Red Curry Chicken Thighs

Just add rice.

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 chicken thighs and 4 cups vegetables

How many varieties of curry have you experienced? From Indian and Thai to Japanese, Malaysian, and Caribbean, the world offers a wide range of delicious regional versions. Personally, I’ve enjoyed about four types and the thought of all these untasted curries out there is truly amazing to me. While making homemade curry paste may seem daunting due to its complex blend of flavors, not to worry! This recipe relies on store-bought red curry paste for its flavor.

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!

Coconut Cream vs. Coconut Milk?

Coconut milk adds a touch of richness to many Thai curry dishes. Coconut cream, a richer version of coconut milk due to its higher fat content, is called for in this recipe for the rich coconut-cilantro sauce served with the chicken. However, coconut milk might be easier to find and can serve as a suitable alternative, though the sauce won’t be as thick.

Coconut cream thickens when refrigerated so using it chilled will result in a slightly thicker sauce. Allow it to come to room temperature if you want to thin it out or use coconut milk instead.

What is Thai curry paste made of?

Traditionally, red, green, and yellow Thai curries all share a foundation of common spice ingredients, but their unique characteristics stem from the chilies used. Red curry, known for its striking red color, is prepared from a paste containing red chilies. Green curry has a fresh, herbaceous flavor and vibrant green appearance thanks to its key ingredients: green chilies, cilantro, and makrut lime leaves. Meanwhile, yellow curry is milder, prepared with yellow curry paste which features turmeric, cumin, and other warm spices. I recommend using Thai Kitchen red curry paste or Mike’s Organic Curry Love red curry paste.

Thai curry is commonly accompanied by steamed jasmine rice or noodles. It can be topped with herbs like Thai basil or cilantro for freshness. I like to add a squeeze of lime juice halfway through my meal for a change of flavor and burst of brightness.

Recipe Tips

For extra crispy skin—If necessary, you can always switch the oven to broil for the last few minutes of roasting for extra crispy skin (but keep a close eye on it!)
Get it crisp, keep it crisp—When drizzling the sauce over the sheet pan before serving, avoid drizzling the sauce directly over the chicken to prevent the crispy skin from going soggy. Rather drizzle over the vegetables and potatoes and you can sop up sauce with chicken as you eat it.

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

Coconut-Cilantro Sauce

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

Steps to Make It

Gather the ingredients. Preheat the oven to 425 F.
Whisk together 3 tablespoons Thai red curry paste and 2 tablespoons neutral cooking oil in a small bowl until smooth. Set aside.
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.
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.
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.
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.
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.

How To Store

Refrigerate leftovers in an airtight container for up to 3 days.

Feeling Adventurous? Try This:

Use another curry paste—Substitute the red curry paste with your favorite type of thai curry paste—green, yellow, massaman, etc.
Swap in sweet potatoes—Substitute the potatoes for peeled and chopped sweet potato.

Nutrition Facts
Servings: 4
Amount per serving
Calories	673
% Daily Value*
Total Fat 38g	49%
Saturated Fat 12g	58%
Cholesterol 208mg	69%
Sodium 1227mg	53%
Total Carbohydrate 46g	17%
Dietary Fiber 9g	31%
Total Sugars 9g
Protein 45g
Vitamin C 42mg	209%
Calcium 110mg	8%
Iron 5mg	27%
Potassium 1406mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.