Sheet Pan Red Curry Chicken Thighs

How many varieties of curry have you experienced? From Indian and Thai to Japanese, Malaysian, and Caribbean, the world offers a wide range of delicious regional versions. Personally, I've enjoyed about four types and the thought of all these untasted curries out there is truly amazing to me. While making homemade curry paste may seem daunting due to its complex blend of flavors, not to worry! This recipe relies on store-bought red curry paste for its flavor.

The chicken and vegetables are seasoned with red curry paste before being roasted on a sheet pan. For those who love the creamy coconut milk in Thai curry, This recipe features a coconut and cilantro sauce that effortlessly comes together in seconds using a blender. While not a traditional curry, all the flavors you love about Thai curry are in this dish, so run, don’t walk, to make this now!

Coconut Cream vs. Coconut Milk?

Coconut milk adds a touch of richness to many Thai curry dishes. Coconut cream, a richer version of coconut milk due to its higher fat content, is called for in this recipe for the rich coconut-cilantro sauce served with the chicken. However, coconut milk might be easier to find and can serve as a suitable alternative, though the sauce won’t be as thick.

Coconut cream thickens when refrigerated so using it chilled will result in a slightly thicker sauce. Allow it to come to room temperature if you want to thin it out or use coconut milk instead.

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What is Thai curry paste made of?

Traditionally, red, green, and yellow Thai curries all share a foundation of common spice ingredients, but their unique characteristics stem from the chilies used. Red curry, known for its striking red color, is prepared from a paste containing red chilies. Green curry has a fresh, herbaceous flavor and vibrant green appearance thanks to its key ingredients: green chilies, cilantro, and makrut lime leaves. Meanwhile, yellow curry is milder, prepared with yellow curry paste which features turmeric, cumin, and other warm spices. I recommend using Thai Kitchen red curry paste or Mike’s Organic Curry Love red curry paste.

Thai curry is commonly accompanied by steamed jasmine rice or noodles. It can be topped with herbs like Thai basil or cilantro for freshness. I like to add a squeeze of lime juice halfway through my meal for a change of flavor and burst of brightness.