Sheet Pan Coconut Curry Chicken Thighs

• 1 1/2 pounds bone-in, skinless chicken thighs
• 1 can (13.5 oz) coconut milk
• 1/4 cup curry paste (red or green)
• 1 cup diced bell pepper
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups baby spinach leaves
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine coconut milk, curry paste, garlic, and ginger. Whisk to blend.
3. 3 Arrange chicken thighs on a large sheet pan. Pour curry mixture over the chicken.
4. 4 Scatter bell pepper and onion around the chicken. Sprinkle with turmeric, cumin, paprika, and cayenne.
5. 5 Roast for 30 minutes. Stir in spinach and continue roasting for 5 more minutes, until chicken is cooked through.
6. 6 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra spice, add more curry paste or cayenne.
• If you prefer boneless chicken, adjust cooking time accordingly.

Storage

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

Serving Suggestions

• Serve with steamed jasmine rice and a side of mango chutney.
• Pairs wonderfully with a crisp cucumber salad.

FAQ