Coconut Curry Chicken and Veggie Sheet Pan

• 1 1/2 pounds chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 can (13.5 oz) coconut milk
• 1/4 cup curry paste
• 2 tablespoons olive oil
• 2 teaspoons soy sauce
• 1 teaspoon ground turmeric
• 1 teaspoon brown sugar
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken and veggies with olive oil, curry paste, turmeric, soy sauce, and brown sugar.
3. 3 Spread on a sheet pan in a single layer.
4. 4 Bake for 25 minutes.
5. 5 In a small saucepan, warm coconut milk until just simmering.
6. 6 Pour coconut milk over the chicken and veggies.
7. 7 Return to oven for another 5-10 minutes until chicken is cooked through.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Sheet pan
• Baking sheet
• Saucepan

Variations

• Add chickpeas for extra protein.
• Include potatoes for a heartier meal.

Substitutions

• Use chicken breast if you prefer a leaner protein.
• Substitute curry paste with a mix of curry powder and a bit of oil.

Pairings

• Jasmine rice
• Naan bread
• Cucumber salad

Nutrition

Tips

• Adjust curry paste to taste if you prefer a milder or spicier dish.
• Feel free to swap in your favorite veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently in the oven.

Serving Suggestions

• Serve with steamed jasmine rice or a side of naan bread.
• A cooling cucumber salad pairs nicely with the richness of the curry.

FAQ