Red Thai curry, sticky rice, red peppers, carrots, and onions, roasted in coconut oil

Roasting the veggies in coconut oil brings out their sweetness.
Serves 4

Chicken
In a large baking dish, place and pour over:
     7-8 boneless, skinless chicken thighs
     Trader Joe's red Thai curry sauce
     1 cup coconut cream
Let sit in the fridge a few minutes or hours, per your schedule.

Rice
Begin cooking the rice per package instructions. I like Botan brand rice, which says to wash the rice, then soak 15 min, bring to a boil and simmer 20 min, then let sit 10 min; so that's 45 min all told.

Veggies
Chop into medium-sized pieces and place in a roasting pan:
     3 red peppers (I like to start skin-side up, then make sure they're all turned over in the next step.)
Chop into skinny pieces and place in another roasting pan:
     8 carrots
     1 red onion
Toss the veggies with:
     2 T coconut oil
     sprinkle of salt

Cook
Heat oven to 375 deg F. Put the racks at 1/3 and 2/3 up from the bottom. Put the chicken dish on the top rack, and put the veggies roasting pans on the bottom rack. It's ok to stack one slightly over the other, if needed.

Set a timer for 30 minutes for the chicken, and another timer for 10 minutes for the veggies.

After 10 min, use a spatula, also called a turner, to scrape the veggies off the bottom of the pan and stir them around. Flip red peppers to skin-side down, if you care to be so careful.

After 10 min more, repeat. Check for doneness: they should be tender and slightly browned, which indicates caramelization, and the sweetness is being brought out.

Serve
Plate the rice in the middle, then place the chicken and sauce partially over the rice, and the veggies around. Garnish with:
     Cilantro or basil