Sheet-Pan Red Curry Chicken With Butternut Squash

By Ali Slagle

Published January 8, 2024

  • Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(540)
Comments
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In this sweet and spicy, sheet-pan chicken dinner, boneless chicken thighs are coated in Thai red curry paste and roasted in a hot oven so the paste’s blend of chiles and aromatics toast and char. Cubes of butternut squash caramelize alongside, and you might marvel that the results taste richer than expected. Both the chicken and squash are seasoned with fish sauce instead of salt, which doesn’t make them fishy but rather accentuates their savoriness and inherent deliciousness. Herbs, lime and fresh chile perk up the deeply roasted flavors; serve with rice, or a crunchy raw vegetable salad like this one.

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Ingredients

Yield:4 servings

  • 1 ½ pounds butternut squash, seeded and cut into 1-inch pieces (about 6 loose cups)

  • 2 tablespoons virgin coconut oil, melted, or extra-virgin olive oil

  • 2 teaspoons fish sauce

  • 2 tablespoons store-bought or homemade Thai red curry paste

  • 4 garlic cloves, finely grated

  • 1 ½ pounds boneless, skinless chicken thighs, patted dry and cut in half crosswise

  • ½ cup basil or cilantro leaves

  • 1 lime, cut into wedges

  • 1 bird’s eye chile (optional), thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

25 grams carbs; 161 milligrams cholesterol; 368 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 5 grams fiber; 447 milligrams sodium; 36 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a medium bowl, toss the squash with the oil and ½ teaspoon fish sauce until coated. Spread into an even layer on a sheet pan. In the same bowl (no need to clean it), stir together the red curry paste, garlic and remaining 1 ½ teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash on the sheet pan.

  2. Step 2

    Roast until the chicken is cooked through and charred in spots and the squash is tender, 35 to 40 minutes. Serve topped with basil leaves, a squeeze of lime and the sliced chile, if desired for more heat.

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Ratings

5 out of 5
540 user ratings
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Comments

Pandora

@Tasty, but clean-up is a deal breaker - next time, use parchment instead of a silicone mat and clean-up will be done as soon as you serve the dish.

Stacy D

I was worried this might be a bit bland with so few ingredients but it turned out excellent! I’m vegan so I subbed vegan fish sauce and seitan and it was outstanding and super easy to make. I served it over coconut rice which I highly recommend; it took the edge off of the red curry. Will make this one again!

Andrew T.

So easy and so tasty! The fish sauce with the sweetness of the squash was to die for. Ended up finishing off cold the next day. Kids loved this dish, though I didn't make with bird's eye chilli - the red curry paste was plenty spicy. Served with the also recommended (in the recipe) crunchy Thai salad.

Kristen

I made this with eggplant because I don’t like squash. Delicious. Really appreciate the parchment paper suggestion!

A

Suuuuuuuper bland. You need a spicy red curry paste not some crap from Whole Foods. Also the fish sauce isn’t adding enough salt - you definitely need to season way more.

jester2937

Gotta be honest. I was kinda excited for this one and it was a big let down. Really bland through and through. It needs...something. I don't even know what. It's just a little lacking overall. Won't be doing this one again.

A

@jester2937 super bland. Needs salt badly. Also the squash got burned before the chicken was done. I’d use sweet potato next time or probably just make a better recipe.

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