Tag Archives: thai

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Sheet pan dinners… Let’s file this under: things I wish I had known about waaaay earlier. When it comes to cooking, I’m all about making simple and easy recipes and bonus if they create very little dishes to do afterwards. So when I learned about sheet pan meals, I instantly had to join in on this cooking trend.

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables Recipe

There’s nothing I don’t love about throwing a bunch of things in one pan and roasting the heck out of them to have a complete meal ready to eat. And I’m sure my husband, the dishwasher of the house, do not mind it either. While simple to make, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables pack a ton of flavor and they are delicious as leftovers as well.

Switch Up the Veggies!

I used some of my favorite vegetables, but you can switch them up with whatever you have on hand. I think cauliflower, potatoes, broccoli, asparagus, and brussels sprouts are some other great options for this recipe.

If you are looking for a easy dinner to cook up that’s healthy, easy, and Whole30-compliant, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables are a delicious option you can add do your weekly rotation. I also love how customizable this dish is with whatever veggies or cut of chicken you have on hand. Hope you enjoy this yummy recipe as much as we did!

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Course Main Course

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings servings

Calories 509kcal

Author Jean Choi

Ingredients

1.5-2 lb chicken I recommend thighs or drumsticks
Sea salt to taste
1 lb sweet potatoes (about 2 medium) cubed
1 lb green beans
1 red onion sliced
Optional: Fresh basil or cilantro, chopped for garnish

Thai Green Curry Sauce

3 tbsp avocado oil
2 tbsp Thai green curry paste
2 tbsp fish sauce
2 tbsp coconut aminos
3 cloves garlic minced
1 inch ginger minced
1/8 tsp ground black pepper

Instructions

Preheat oven to 450 degrees F, and grease a baking sheet or line it with parchment paper.
Sprinkle the chicken with sea salt evenly.
Whisk together all the ingredients for the Thai Green Curry Sauce.
In a large bowl, combine chicken, sweet potatoes, green beans, and onion. Pour in the Thai Green Curry Sauce and toss until well combined.
Transfer the sauce coated chicken and vegetables to the baking sheet and lay them out in an even layer.
Bake for 40-45 minutes, turning the the pan half way through, until the sweet potatoes are soft and the chicken is cooked through.

Nutrition

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Curry Chicken Skewers

Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!

I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!

These curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!

Curry Chicken Skewers

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Servings -5 servings

Ingredients

1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
2 tbsp water
2 tbsp avocado oil
2 tbsp gluten-free tamari sauce or coconut aminos
1 tbsp green curry paste
1 tbsp rice vinegar
1 tbsp fish sauce
2 garlic cloves, minced
1 inch ginger, grated
Chopped green onions, for garnish

Special equipment

5 metal or bamboo skewers

Instructions

In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
Marinate in the refrigerator for 1-3 hours.
If using bamboo skewers, soak in water 30 minutes before cooking.
Preheat the grill to medium high heat.
Thread chicken pieces onto the skewers,
Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
Rest for 5 minutes before serving.

Notes

If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

Thai Green Curry Lamb Loin Chops

I feel like I’m finally back to my normal self after my trip to NYC. I know it was almost a week ago, but as someone recovering from stress, digestive, and hypothyroid issues, my body takes a hard hit when I travel with little rest, especially to a different time zone. I’m finally feeling good after sleeping a lot, eating home cooked meals, and giving my body the time and space to rest.

Speaking of home cooked meals, you NEED to make this lamb recipe! I saw these lamb loin chops at the Costco the other day and they looked so good, with awesome marbling. It’s my first time cooking lamb loin chops and I’m so pleased to report that they turned out sooooo delicious.

By the way, if you can’t find high quality, grass fed meat at the grocery store, lamb is your safest choice. Because there’s less demand, lamb business is far less industrialized than that of beef or chicken, and they are less likely to experience the confined factory farm conditions other animals do. This is why if lamb is a choice on a menu at a restaurant and it’s not clear where they source their meat, I tend to choose a lamb dish.

Anyway, back to the dish! Did I mention that you should make this? There’s something amazing about the combination of spicy curry and the gaminess of the lamb. The flavors meld together so well and this dish tastes like what you would get at a restaurant. These lamb loin chops are so tender and juicy and I love that it only takes 10 minutes in the oven. Enjoy with a side of veggies and rice or cauliflower rice!

Thai Green Curry Lamb Loin Chops

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

2 tablespoons Thai green curry paste
2 cloves garlic
1- inch piece ginger root
1/3 cup packed fresh basil
2 tbsp avocado oil
1 tbsp coconut aminos or gluten free tamari sauce
1 tbsp fish sauce
Eight 1-inch thick lamb loin chops (about 2 lbs)
1 tbsp coconut oil

Instructions

Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
Let marinate at room temperature for 30-60 minutes.
Preheat the oven to 400 degrees F.
Heat coconut oil in a large ovenproof skillet over medium high heat.
Add the lamb and cook until browned, 2 minutes on each side.
Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
Take out of the oven and let the lamb rest for 5 minutes before serving.