Thai-Inspired Sheet Pan

Thai-Inspired Sheet Pan

Step into the vibrant and aromatic world of Thai cuisine with our Thai-Inspired Sheet Pan recipe. Immerse yourself in the rich tapestry of flavors that characterize Thai cooking, as we bring the essence of this Southeast Asian culinary gem to the convenience of your sheet pan. From the harmonious blend of sweet, spicy, sour, and savory notes to the colorful array of fresh herbs and spices, our Thai-inspired sheet pan dishes promise a symphony of tastes that will transport your taste buds straight to the bustling streets of Bangkok. With simplicity and bold flavors at the forefront, these recipes are designed to infuse your home kitchen with the magic of Thai culinary traditions, offering a delightful and stress-free dining experience that captures the spirit of Thailand in every bite.


Serves 8

For the sauce:

0.5 oz.  cilantro

14 oz. can coconut milk

9.2 oz.  almond butter

4 tbsp. fish sauce

2 limes, juiced

1-inch  piece fresh ginger, minced

2 cloves garlic, minced

2 tbsp. Thai red curry paste

4 tbsp. coconut aminos

For the chicken & bok choy:

3 lbs. chicken drumsticks

1 lb. baby bok choy

4 red peppers

1 tbsp. olive oil

0.5 oz. cilantro, chopped

4 tbsp. chopped peanuts, to serve

How to Prepare

Place all ingredients for the sauce into a large food processor and process until smooth and creamy.

Transfer the chicken drumsticks into a large zip-lock bag and add 8oz of the sauce. Coat the chicken in the sauce and allow the chicken to marinate for at least 30 minutes, or overnight, in the refrigerator. Set aside the remaining sauce to use later.

When ready to cook the chicken, preheat the oven to 375°F .

Lay the chicken drumsticks on a large baking sheet and place into the hot oven. After 20 minutes, flip the chicken over and cook for an additional 20-30 minutes, or until the chicken is fully cooked.

Remove the chicken from the oven and increase the oven temperature to 450°F . Scatter the bok choy and peppers onto a baking sheet, toss in the olive oil and roast for approximately 10 minutes, or until wilted and slightly charred around the edges.

Serve the chicken with the remaining sauce. Sprinkle with chopped peanuts and serve alongside the bok choy and peppers.

Serve the dish with optional rice.

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