Sheet-Pan Thai Peanut Curry Bowl Sheet-Pan Thai Peanut Curry Bowl

Sheet-Pan Thai Peanut Curry Bowl

A sheet-pan recipe using ingredients that can be tossed easily into a bowl and smothered with a delicious, rich, tangy Thai peanut curry sauce. A tasty combination of chicken breast, bell pepper, red cabbage, onion, baby corn, broccoli, cauliflower, and Creamer potatoes.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

Preheat the oven to 350°F.

Line a baking sheet pan with parchment paper.

Assemble the sheet pan ingredients: chicken, vegetables, and Little potatoes over the pan in groups.

Drizzle everything with olive oil and toss to lightly coat the ingredients in the oil.

Sprinkle on salt and pepper.

Place tray in oven and roast for 25 minutes, checking after 15 minutes or so to flip the chicken and vegetables.

When the sheet pan ingredients have about 5 minutes left in the oven, prepare the sauce.

Heat a large pan over medium heat and add in the peanut and curry sauce.

Heat for 20 seconds then add in the lime and coconut milk, and use a whisk to stir until the sauce is smooth and comes to a slight simmer.

Add in the coconut sugar, and stir again until the sugar is completely dissolved.

Remove from heat.

Remove the pan from the oven and divide the cooked chicken, vegetables, and potatoes between two bowls.

Pour half of the sauce over each bowl and garnish with a small bunch of cilantro and a squeeze of fresh lime.

Step 1 out of 13

Preheat the oven to 350°F.

Step 2 out of 13

Line a baking sheet pan with parchment paper.

Step 3 out of 13

Assemble the sheet pan ingredients: chicken, vegetables, and Little potatoes over the pan in groups.

Step 4 out of 13

Drizzle everything with olive oil and toss to lightly coat the ingredients in the oil.

Step 5 out of 13

Sprinkle on salt and pepper.

Step 6 out of 13

Place tray in oven and roast for 25 minutes, checking after 15 minutes or so to flip the chicken and vegetables.

Step 7 out of 13

When the sheet pan ingredients have about 5 minutes left in the oven, prepare the sauce.

Step 8 out of 13

Heat a large pan over medium heat and add in the peanut and curry sauce.

Step 9 out of 13

Heat for 20 seconds then add in the lime and coconut milk, and use a whisk to stir until the sauce is smooth and comes to a slight simmer.

Step 10 out of 13

Add in the coconut sugar, and stir again until the sugar is completely dissolved.

Step 11 out of 13

Remove from heat.

Step 12 out of 13

Remove the pan from the oven and divide the cooked chicken, vegetables, and potatoes between two bowls.

Step 13 out of 13

Pour half of the sauce over each bowl and garnish with a small bunch of cilantro and a squeeze of fresh lime.

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