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.
- 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
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 five 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.