A simple yet delicious one pan dinner with a flavorful twist incorporating coconut milk and Thai Curry paste.
6 chicken thighs of 4 breasts, preferably brined first
3 carrots peeled and roughly chopped
1 sweet onion chopped
2 cups each of cauliflower florets + Brussels sprouts halved
1–2 heaping tbsp of Thai Kitchen red curry paste
1/2 can of coconut milk
2 tbsp olive oil
Salt & pepper to season
Preheat oven to 400 degrees
Layer chicken then veggies in a baking dish and drizzle with the olive oil and season with salt and pepper.
Brush on red curry paste with a pastry brush or spoon.
Bake 30 minutes if using thighs and 20 minutes if using breasts, then remove from oven and stir in coconut milk. Optional to add in sugar snap peas at this time.
Bake for an additional 10-15 minutes until veggies are done and chicken reaches 165 degrees.
Serve with jasmine or cauliflower rice.
My simple go-to brine recipe is 2.5 cups water + 2 tbsp kosher salt. Combine in a sauce pan and heat till salt is dissolved. Let cool, then pour brine over chicken, either in a deep bowl which allows for full submersion of the chicken, or in a gallon size Ziploc bag, and allow to sit in the fridge for a few hours. When ready, simply rinse chicken and pat dry, then use accordingly.
Keywords: Thai Coconut Curry Sauce, red Thai curry chicken, curry chicken and vegetables