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Thai Red Curry Chicken Bake

THAI RED CURRY CHICKEN BAKEšŸ˜

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 youā€™ve been slaving in the kitchen all day. You guys are gonna wanna make this meal prep friendly Whole30 flavor bomb ASAPšŸ”„

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 ½ 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!