Sheet-Pan Red Curry Chicken and Butternut Squash
Easy Thai Curry Chicken
Ingredients
- 1-1/4 pounds butternut squash seeded and cut into 1-inch pieces (~ 4 loose cups)
- 1/2 medium red onion cut into slivers
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fish sauce divided
- 2 tablespoons Thai red curry paste
- 4 medium garlic cloves minced
- 6 ~1-1/2 pounds boneless, skinless chicken thighs patted dry
- 1/2 cup basil preferably Thai or cilantro leaves, torn
- 1 lime cut into wedges
Instructions
- Heat the oven to 425°F. Line a large baking sheet (sheet pan) with parchment paper.
- In a medium bowl, toss the squash and onion with the oil and ½ teaspoon fish sauce until coated. Spread onto 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 1-1/2 teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash and onions (try not to cover) on the sheet pan.
- Roast until the chicken is cooked through (165°F internal temperature) and charred in spots and the squash is tender, 35 to 40 minutes. If your squash needs additional time and the chicken is cooked, remove the chicken to a plate and cover with aluminum foil to keep warm.
- Serve topped with basil or cilantro leaves and a squeeze of lime.
Notes
- I used Thai Kitchen Red Curry Paste which is gluten-free. Most fish sauce is also gluten-free, just be sure to check ingredients to be sure.
