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 little potatoes.

15 mins
25 mins


  • Parchment paper
  • Baking sheet
  • Large pan



  • 4 raw chicken breast, sliced into strips
  • 1/2 sweet onion, sliced
  • 1/2 head of red cabbage, left in large chunks
  • 1 red bell pepper, sliced
  • 20 Little Potatoes, halved
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup baby corn
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Thai Peanut Curry Sauce:

  • 1/2 cup full-fat coconut milk
  • 2 Tbsp peanut butter
  • 1 Tbsp red Thai curry sauce
  • 1 small lime, juiced
  • 1 to 2 tsp coconut palm sugar
  • (For garnish) small bunch fresh cilantro
  • 4 lime wedges


  • Step 1

    Preheat the oven to 350 °F.

  • Step 2

    Line a baking sheet pan with parchment paper.

  • Step 3

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

  • Step 4

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

  • Step 5

    Sprinkle on salt and pepper.

  • Step 6

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

  • Step 7

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

  • Step 8

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

  • Step 9

    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

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

  • Step 11

    Remove from heat.

  • Step 12

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

  • Step 13

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