Sheet-Pan Thai Peanut Curry Bowl
- 6 ounces raw chicken breast, sliced into strips
- ½ sweet onion, sliced
- ¼ head of red cabbage, left in large chunks
- ½ red bell pepper, sliced
- 10 creamer potatoes, halved
- ¾ cup broccoli florets
- ¾ cup cauliflower florets
- 1 cup baby corn
- ½ tablespoon olive oil
- ¼ tsp salt
- ¼ tsp pepper
- Thai Peanut Curry Sauce:
- ⅓ cup full-fat coconut milk
- 1 tablespoon peanut butter
- 1 tablespoon red Thai Curry Sauce
- juice from 1 small lime
- 1-2 teaspoons coconut palm sugar (depending on desired level of sweetness)
- small bunch of fresh cilantro
- 2 lime wedges
- Preheat the oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- Assemble the sheet pan ingredients, chicken, vegetables, and potatoes over the pan in groups.
- Drizzle everything with the olive oil and toss slightly to coat the ingredients with the oil.
- Sprinkle over the salt and pepper.
- Place in the oven and roast for 25 minutes, checking after 15 minutes or so to flip/toss 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 ½ of the sauce over each bowl and garnish with a small bunch of cilantro and a squeeze of fresh lime.
- Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/sheet-pan-thai-peanut-curry-bowl/
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