Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Jump to recipeThe secret to this easy dinner: a jar of red curry paste!
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Ingredients
- 1/2 cup
red curry paste
- 1
heaping tablespoon packed dark brown sugar
- 3 Tbsp.
vegetable oil, plus more for the pan
- 1 lb.
green beans, trimmed
- 1 lb.
carrots, halved lengthwise and cut into 1 1/2-inch pieces
- 2 1/2 tsp.
kosher salt
- 12
skin-on chicken drumsticks
- 1/3 cup
fresh cilantro, roughly chopped
Cooked white rice, for serving
Lime wedges, for serving (optional)
Directions
- Step 1Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
- Step 2Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
- Step 3Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
- Step 4Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.
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