Sheet-Pan Red Curry Chicken With Butternut Squash
Published January 8, 2024
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
25 grams carbs; 161 milligrams cholesterol; 368 calories; 3 grams monosaturated 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
- 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.
- 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
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.
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 cook a lot from the NYT and, hands down, this is my least favorite recipe. The flavor was so-so and the chicken got dried out cooking it for so long at such a high temp. I never much care about clean up since my husband does the dishes.
Need expert advice: Does this freeze well? I want to make this for my Vietnamese daughter-in-law but would need to make it many days ahead and freeze it. Hoping for a quick reply!
Excellent! I made a half-recipe and served it over rice. The sweetness of the squash was a perfect complement to the curry’s mild heat. I garnished it with torn mint leaves. And another plus, which didn’t become apparent until we’d finished eating: comparatively few dishes to wash!