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My coconut curry chicken bake proves one pan can do it all! Rice, chicken, and veggies bake in a creamy red curry coconut sauce, soaking up bold Thai flavor. Just 10 minutes of prep, then the oven takes over.
Why This Is a Total Weeknight Win
- Weeknight-Friendly: All you have to do is layer everything in the dish, then pop it in the oven! It’s so easy!
- Make It Your Own: Swap in chicken thighs or breasts and any veggies you have on hand!
- Easy to Serve: This is a complete meal on its own, but it’s also great with a simple cucumber salad, air fryer broccoli, or warm naan on the side.
Coconut Curry Chicken Bake Ingredients
- Chicken: Use boneless skinless chicken breasts or thighs, cut into even bite sized pieces for even cooking.
- Veggies: Feel free to change it up. Use sliced carrots, zucchini, broccoli, or any of your favorite veggies.
- Coconut milk: Stick with full fat, unsweetened coconut milk for the best texture and richest flavor.
- Spice: Want to add some spice? Add some sriracha to suit your taste.
How to Make Coconut Curry Chicken Bake
This chicken bake is the kind of easy one-pan dinner that makes busy nights stress free. It’s cozy, flavorful, and comes together with almost no effort. Don’t miss my other easy favorites like Olive Garden chicken bake, Mexican street corn chicken, and Caesar chicken bake.
- Mix: Preheat the oven to 375ºF, then grease a 9 x 13-inch baking dish with nonstick cooking spray. Then add the full fat coconut milk, chicken broth, soy sauce, red curry paste, tomato paste, sesame oil, minced garlic, and minced ginger. Whisk to combine.
- Add: Sprinkle long grain white rice over the sauce, then top with chicken, edamame, and red bell pepper.
- Spread: Use a spatula to stir everything evenly into a single layer.
- Bake: Cover with foil, then bake for 45 minutes. Uncover and bake for 5-10 minutes more, then garnish coconut curry chicken bake with cilantro and serve.
Must Have Tools For This Recipe
- 9×13-Inch Baking Dish: The best size for this recipe.
- Whisk: Helps to blend the sauce until smooth and well combined.
- Knife: For cutting the chicken and veggies.
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Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
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To the dish, add 1 (13.5-ounce) can coconut milk, 1 ½ cups chicken broth, ¼ cup soy sauce, 2 tablespoons red curry paste, 1 tablespoon tomato paste, 1 tablespoon sesame oil, 3 cloves minced garlic, and 2 teaspoons minced ginger. Whisk to combine.
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Evenly sprinkle 1 ¼ cups long-grain white rice over the sauce. Top with 1 ½ pounds boneless skinless chicken thighs or breasts,1 cup frozen edamame, and 1 medium sliced red bell pepper Use a spatula to spread everything out into an even layer.
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Cover with foil and bake for 45 minutes. Uncover and bake for an additional 5-10minutes. Garnish with chopped cilantro and serve.
- In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments.
- In the Freezer: Once completely cool, store in a freezer-safe container or wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Mix your sauce ingredients, chop your chicken into pieces, and store them separately in the fridge for up to 3 days before baking. When ready to bake, assemble and cook according to instructions.
Calories: 346kcalCarbohydrates: 38gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 74mgSodium: 914mgPotassium: 684mgFiber: 2gSugar: 3gVitamin A: 1484IUVitamin C: 28mgCalcium: 53mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
