Thai Red Curry Chicken Bake
THAI RED CURRY CHICKEN BAKEš
I love a good fridge and pantry clear out meal, ESPECIALLY when it takes less than 10 minutes hands on time to make but tastes like youāve been slaving in the kitchen all day. You guys are gonna wanna make this meal prep friendly Whole30 flavor bomb ASAPš„
Ingredients:
Thai Red Curry Chicken Drumsticks:
6 chicken drumsticks
3 heaping tbsps red curry paste (I like Thai Kitchen)
2ā piece of ginger, sliced
2 shallots, sliced
4 garlic cloves, minced
1 lemongrass stalk
1 can coconut milk
1 cup chicken broth
2 tbsps fish sauce
Juice from Ā½ lime
12 oz cauliflower florets
8 large carrots, peeled
Directions:
Thai Red Curry Chicken Drumsticks:
Add the chicken, 2 tbsps of the red curry paste, shallots, garlic, and ginger to a large ziploc and mix to combine.
Let marinate while your oven preheats to 400 degrees.
Add the contents of the ziploc to a roasting pan, or any oven safe pan with high sides.
Bake at 400 degrees for 20 minutes.
Cut the lemongrass stalk in half and hit it a few times with the back of a knife.
Meanwhile in a bowl whisk together the coconut milk, broth, 1 tbsp red curry paste, lime juice, and fish sauce.
Pour over the chicken and add the lemongrass. Return the pan to the oven and bake at 400 for 20 minutes.
Add the cauliflower and carrots and toss with the chicken, then bake at 400 degrees for 20-25 minutes more until the chicken is cooked through and the veggies were tender.
Serve as is to keep this Whole 30, or with rice for a super flavorful meal!
