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Sheet-Pan Red Curry Chicken With Butternut Squash

By Ali Slagle

Published Jan. 9, 2024

Sheet-Pan Red Curry Chicken With Butternut Squash
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(345)
Comments
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In this sweet and spicy, sheet-pan chicken dinner, boneless chicken thighs are coated in Thai red curry paste and roasted in a hot oven so the paste’s blend of chiles and aromatics toast and char. Cubes of butternut squash caramelize alongside, and you might marvel that the results taste richer than expected. Both the chicken and squash are seasoned with fish sauce instead of salt, which doesn’t make them fishy but rather accentuates their savoriness and inherent deliciousness. Herbs, lime and fresh chile perk up the deeply roasted flavors; serve with rice, or a crunchy raw vegetable salad like this one.

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Ingredients

Yield:4 servings
  • 1½pounds butternut squash, seeded and cut into 1-inch pieces (about 6 loose cups)
  • 2tablespoons virgin coconut oil, melted, or extra-virgin olive oil
  • 2teaspoons fish sauce
  • 2tablespoons store-bought or homemade Thai red curry paste
  • 4garlic cloves, finely grated
  • 1½pounds boneless, skinless chicken thighs, patted dry and cut in half crosswise
  • ½cup basil or cilantro leaves
  • 1lime, cut into wedges
  • 1bird’s eye chile (optional), thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

368 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 36 grams protein; 447 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a medium bowl, toss the squash with the oil and ½ teaspoon fish sauce until coated. Spread into an even layer on a sheet pan. In the same bowl (no need to clean it), stir together the red curry paste, garlic and remaining 1½ teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash on the sheet pan.

  2. Step 2

    Roast until the chicken is cooked through and charred in spots and the squash is tender, 35 to 40 minutes. Serve topped with basil leaves, a squeeze of lime and the sliced chile, if desired for more heat.

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Ratings

5 out of 5
345 user ratings
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Comments

Stacy D

I was worried this might be a bit bland with so few ingredients but it turned out excellent! I’m vegan so I subbed vegan fish sauce and seitan and it was outstanding and super easy to make. I served it over coconut rice which I highly recommend; it took the edge off of the red curry. Will make this one again!

Andrew T.

So easy and so tasty! The fish sauce with the sweetness of the squash was to die for. Ended up finishing off cold the next day. Kids loved this dish, though I didn't make with bird's eye chilli - the red curry paste was plenty spicy. Served with the also recommended (in the recipe) crunchy Thai salad.

Pandora

@Tasty, but clean-up is a deal breaker - next time, use parchment instead of a silicone mat and clean-up will be done as soon as you serve the dish.

Patti M

I had high expectations for the recipe based on the reviews, but was disappointed. The dish was very bland. Will not be making again.

Tara

I liked it, but the family was underwhelmed

Angie

This was outstanding. We used green curry paste and Sambal (didn’t have red curry paste on hand), and it was a happy accident! I may have also been a little heavy handed with the fish sauce. Served with fresh basil, limes, and basmati rice. Instead of trying to find recipes to use up the butternut squash, I’m going to plant more butternut squash so I can have this again.

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