Pan-Roasted Chicken turns into Thai-style Red Curry

Crispy chicken is nestled among spicy sausage, potatoes and onions in a delicious one-pot meal. Leftover chicken is then combined with colourful peppers and pineapple in a red-curry sauce in a beautiful presentation of colours and mingling of flavours. Either dish can be made as mild or spicy as you want. Try them!

Pan-Roasted Chicken w. Sausages & Potatoes

Pan-Roasted Chicken w. Sausages & Potatoes

Pan-Roasted Chicken w. Sausages & Potatoes

You will need:

• Olive oil

• Skin-on, bone-in chicken thighs, 12 large

• Smoked Paprika

• Spicy sausages, 6

• Yukon gold potatoes, 2 lbs

• Red onions, 2

Pre-heat the oven to 425F.

Pour a tablespoon of olive oil into a large roasting pan then add the chicken. Sprinkle a generous amount of smoked paprika over each piece then season with sea-salt and freshly ground black pepper. Using your clean hands, gently toss the chicken pieces so they are coated in oil and seasonings then set in the pan skin side up.

Cut the sausages into thirds and scatter them among the chicken.

Cut the potatoes into quarters or smaller (no need to peel them) and scatter them among the chicken and sausages.

Peel and chop the red onions and scatter them on top of the meat and potatoes. Again using your clean hands, lightly toss all the ingredients together then lay them out in a single layer as far as possible leaving the chicken skin side-up.

Place in a pre-heated oven and bake, uncovered, for up to an hour or until the chicken is crispy and brown and the potatoes and sausages are cooked. The onions will have melted down into a sauce.

Serve with a simple vegetable such as green peas.

Separate the chicken from the rest of the leftovers and set aside, covered, in the refrigerator for up to 2 days. Set aside the leftover sausage, potato & onion mixture, covered, and refrigerate for up to 2 days.

The leftover sausage, potato and onion mixture is great heated up alongside fried eggs, or as a filling for an omelet or quiche.

Thai-style Red-curried Chicken w. Peppers & Pineapple

Thai-style Red-curried Chicken w. Peppers & Pineapple

Thai-style Red-curried Chicken w. Peppers & Pineapple

You will need:

• Vegetable oil

• Thai red-curry paste (I used Thai Kitchen brand)

• Coconut milk, 1 can (I used Thai Kitchen brand), not Light

• Low-sodium Chicken broth (I used Campbell’s brand)

• Brown sugar

• Fish sauce (I used Thai Kitchen Premium brand)

• Canned pineapple chunks (I used Dole brand), 14oz can

• Red bell pepper, 1

• Green bell pepper, 1

• Leftover chicken, skin and bones removed (I had 4 pieces left)

• Fresh basil

• Cooked rice or rice noodles (to serve)

Heat a tablespoon of oil in a large skillet over medium heat. Add a heaped tablespoon of red curry paste (or more if you like it spicier) and stir for about one minute. Add the coconut milk and ½ cup of chicken broth and bring to a simmer, stirring to combine. Stir in 1 tablespoon of brown sugar and 1 tablespoon of fish sauce until well blended.

Drain the can of pineapple chunks but reserve the juice along with about a third of the fruit and set aside (this would be delicious served cold over vanilla-bean ice cream). Stir the remainder of the pineapple chunks into the red curry sauce along with the chopped red and green peppers.

Stir in the leftover chicken meat and simmer for about 5 minutes or until the peppers have softened slightly and the chicken is heated through.

Remove from the heat then stir in fresh basil leaves. Serve by ladling over cooked rice or rice noodles.


Substitute 1lb of raw shrimp for the chicken or make it vegan by using vegetable broth instead of chicken broth and substituting alb of extra firm tofu for the chicken.

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