Gluten-Free Peanut Curry with Peppers, Onions & Mushrooms + Oven-Baked Sweet-Sticky Glazed Chicken Thighs

Name: Gluten-Free Peanut Curry with Peppers, Onions & Mushrooms + Oven-Baked Sweet-Sticky Glazed Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Thai-inspired
Ingredients: 1 tbsp neutral oil (avocado, canola); 1 medium yellow onion, thinly sliced; 1 bell pepper (any color), thinly sliced; 8 oz (225 g) mushrooms, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2–3 tbsp gluten-free red curry paste (or 1–2 tbsp curry powder for milder); 1 (13.5 oz / 400 ml) can full-fat coconut milk; 1 cup chicken broth (gluten-free); 1/2 cup natural peanut butter (creamy); 2 tbsp tamari (gluten-free soy sauce); 1 tbsp lime juice (plus wedges to serve); 1–2 tsp brown sugar or honey, to taste; Salt and black pepper, to taste; Optional: 2 big handfuls baby spinach; Optional garnish: cilantro, chopped peanuts; 1 1/2 lb (680 g) boneless skinless chicken thighs, patted very dry; 1 tbsp neutral oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika (optional); 2 tbsp cornstarch (for crisping; optional but recommended); 1/4 cup honey; 2 tbsp tamari (gluten-free); 1 tbsp rice vinegar or apple cider vinegar; 1 tbsp ketchup (check gluten-free); 1 tsp toasted sesame oil (optional); 1 clove garlic, finely grated (optional); Cooked jasmine rice or basmati rice (or cauliflower rice)

Jesse Wolf

A cozy, weeknight-friendly peanut curry loaded with peppers, onions, and mushrooms—creamy, savory-sweet, and naturally gluten-free when you choose tamari. Alongside it: boneless skinless chicken thighs baked on a hot sheet tray, then brushed with a glossy sweet-sticky glaze and briefly broiled for caramelized edges. Baking keeps things hands-off and consistent, while the broiler finish delivers that crisp, lacquered bite without pan-frying. Serve over rice or cauliflower rice for a satisfying, saucy dinner.

gluten-free
weeknight
curry
sheet-pan
sweet-sticky

50 min total · 15 min prep · 30 min cook · 5 min rest

Serves 4

780 kcal · 41g protein · 55g carbs · 44g fat total

Rimmed sheet pan · Large skillet or Dutch oven · Small saucepan · Pastry brush (optional)

Ingredients

Instructions

Get set up

Heat oven to 450°F (232°C). Put a rimmed sheet pan in the oven to preheat (this jump-starts browning). Line a second small tray/plate with foil for resting if you like.

Start the curry

In a large skillet or Dutch oven over medium-high heat, add the oil and onion with a pinch of salt. Cook until the onion softens and starts to take on golden edges, 4–6 minutes.

Add bell pepper and mushrooms. Cook until the mushrooms give up their moisture and the pan looks mostly dry again, 6–8 minutes. You’re looking for a deeper, savory aroma and light browning.

Add garlic and ginger; cook 30 seconds until fragrant.

Stir in curry paste and cook 30–60 seconds to toast it—when it smells bold and perfumed, you’re there.

Add coconut milk, broth, peanut butter, tamari, lime juice, and brown sugar/honey. Whisk until smooth, then simmer 8–12 minutes, stirring occasionally, until glossy and slightly thickened (it should coat a spoon).

Taste and adjust: more lime for brightness, more tamari for salt, more sugar/honey for sweetness. If using spinach, stir it in at the end just until wilted.

Bake the chicken (instead of pan-frying)

While the curry simmers, toss chicken thighs with oil, salt, pepper, garlic powder, smoked paprika (if using), and cornstarch until evenly coated. The surface should look lightly dusted, not cakey.

Carefully remove the hot sheet pan from the oven and lightly oil it. Arrange thighs smooth-side down with space between.

Bake 10–12 minutes, then flip and bake another 8–10 minutes, until the thighs are browned at the edges and the thickest piece hits 165°F (74°C). If you don’t have a thermometer, cut into the thickest thigh: juices should run clear and the center should be opaque with no translucent sheen.

Glaze + broil for sticky caramelization

Meanwhile, combine glaze ingredients in a small saucepan and simmer 2–4 minutes until it looks shiny and slightly syrupy (it should leave a thin film on the spoon). Let it cool 1 minute—glaze thickens as it cools.

Switch oven to broil (high). Brush chicken generously with glaze on the top side.

Broil 1–3 minutes, watching closely, until the glaze bubbles and darkens in spots (think lacquered and sticky, not black). If your broiler runs hot, keep the pan a rack lower.

Rest chicken 5 minutes so juices settle and the glaze sets into a tacky shine.

Serve

Spoon peanut curry over rice. Slice or leave chicken thighs whole and set on top.

Finish with lime wedges and cilantro/chopped peanuts if you want crunch.

Tip: If the curry thickens too much while the chicken finishes, loosen with a splash of broth or water until it’s saucy again.

Notes

Gluten-free notes: Use tamari (not regular soy sauce) and confirm curry paste and ketchup are gluten-free.

Crispier chicken: Don’t skip drying the thighs well; the cornstarch + preheated sheet pan gives you the best browning.

Broiler safety: Stay at the oven—honey glazes can go from caramelized to burnt fast.

Make-ahead: Curry keeps 4 days refrigerated; chicken is best day-of but reheats well at 375°F until hot, then a quick glaze refresh under the broiler.

Substitutions: Peanut butter can be swapped with sunflower seed butter if needed (flavor shifts slightly earthier). Vegetables are flexible—add zucchini or green beans near the end.