Sheet Pan Coconut Curry Chicken Drumsticks

• 12 chicken drumsticks
• 1 can (13.5 oz) coconut milk
• 1/4 cup creamy peanut butter
• 3 tbsp red curry paste
• 2 tbsp soy sauce
• 2 cups baby potatoes, halved
• 1 cup carrot slices
• 1 cup green beans
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp turmeric
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, whisk together coconut milk, peanut butter, curry paste, soy sauce, garlic, ginger, and turmeric until smooth.
3. 3 Season chicken drumsticks with salt.
4. 4 Toss potatoes, carrots, and green beans with vegetable oil and a pinch of salt on a sheet pan.
5. 5 Arrange chicken drumsticks on top of the vegetables.
6. 6 Pour the coconut curry sauce evenly over the chicken and vegetables.
7. 7 Bake for 40 minutes, turning the drumsticks halfway through, until the chicken is cooked through and vegetables are tender.
8. 8 Garnish with fresh cilantro before serving.
9. 9 Serve with lime wedges on the side for an extra zesty kick.

Nutrition

Tips

• For spicier drumsticks, add extra curry paste to taste.
• If you prefer a thicker sauce, mix 1 tsp of cornstarch with 2 tbsp water and stir into the sauce halfway through baking.
• Leftovers taste great reheated, and the flavors deepen even more!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15 minutes or until warmed through.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ