Four Nights A Week

After a pretty long break, I’ve broken out my camera and gear and worked on photographing food we make in 2024. Just a wee bit rusty with the lighting gear so this shot was done using natural light.

This was last night’s warming supper. Sheet pan dinners are pretty easily assembled and this was no exception. Bonus points for using Thai Red Curry paste on a very cold January evening.

Because I can, I’ve gifted access to Ali Slagle’s recipe published on January 9th in the New York Times. Enjoy! (Also, betting this would be delish with tofu in place of the chicken thighs).

Sheet-Pan Red Curry Chicken with Butternut Squash

Ali Slagle, NYTimes

Ingredients to have on hand

• 1.5 lbs peeled and seeded butternut squash
• 2 TBSP oil (I used coconut)
• 2 tsp fish sauce
• 2 TBSP Red Curry Paste
• 4 cloves garlic
• 1.5 lbs boneless, skinless chicken thighs
• 0.5 cups basil or cilantro
• 1 lime
• 1 birds eye chile (optional)