Sheet-Pan Red Curry Chicken With Butternut Squash
Published Jan. 9, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds butternut squash, seeded and cut into 1-inch pieces (about 6 loose cups)
- 2tablespoons virgin coconut oil, melted, or extra-virgin olive oil
- 2teaspoons fish sauce
- 2tablespoons store-bought or homemade Thai red curry paste
- 4garlic cloves, finely grated
- 1½pounds boneless, skinless chicken thighs, patted dry and cut in half crosswise
- ½cup basil or cilantro leaves
- 1lime, cut into wedges
- 1bird’s eye chile (optional), thinly sliced
Nutritional analysis per serving (4 servings)
368 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 36 grams protein; 447 milligrams sodium
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
- 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 1½ teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash on the sheet pan.
- 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.
Private Notes
Comments
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.
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!
@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.
I didn’t want squash swimming in saturated fat, so I roasted the chicken on a pan on a pan fitted with an oiled rack and the squash on a separate pan. Very enjoyable.
In principle a great idea but in a hurry to have it done in a hurry, flavors and cook times for veg vs chicken were lacking. I marinated the chicken thighs (cut into quarters) in a mixture of the red curry, lime zest, fish sauce, and garlic for about 2 hours. I used very small cubes of sweet potato instead of the squash, drizzled with olive oil, a mixture of the same red curry/fish sauce used on the chicken. I let the potatoes bake for 15 minutes first. Caramelization!
Only needed 25 min in oven - fire alarm went off around then Added chopped onion Did broccoli and cauliflower mix with a little fish sauce and oil on the side