Coconut Curry Chicken Bake

Name: Coconut Curry Chicken Bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Thai American
Ingredients: 1 can (13.5 ounces) full fat coconut milk; 1 1/2 cups chicken broth; 1/4 cup soy sauce; 2 tablespoons red curry paste; 1 tablespoon tomato paste; 1 tablespoon sesame oil; 3 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 1 1/4 cups long grain white rice, uncooked; 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch pieces; 1 cup frozen edamame; 1 medium red bell pepper, sliced; Fresh cilantro for garnish

This easy one pan meal combines tender chicken, fluffy rice, and colorful vegetables in a rich, creamy coconut curry sauce.

By Daily Recipes Book· 🌍 Thai American· July 15, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

55 minutes

Total

1 hour 5 minutes

Serves

If you are looking for a dinner that keeps cleanup to a minimum, this coconut curry chicken bake is a true lifesaver. Everything cooks together in a single baking dish, allowing the rice to soak up all those wonderful Thai inspired flavors while the chicken stays juicy and tender.

I love this recipe because it is so adaptable. You can easily swap in whatever vegetables you happen to have in your crisper drawer, such as zucchini or broccoli, to make it your own. It is the perfect cozy meal for a busy weeknight when you want something delicious without spending hours in the kitchen.

Ingredients

1 can (13.5 ounces) full fat coconut milk
1 1/2 cups chicken broth
1/4 cup soy sauce
2 tablespoons red curry paste
1 tablespoon tomato paste
1 tablespoon sesame oil
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 1/4 cups long grain white rice, uncooked
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 cup frozen edamame
1 medium red bell pepper, sliced
Fresh cilantro for garnish

Instructions

1
Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9 x 13 inch baking dish with cooking spray.
2
In your prepared baking dish, combine the coconut milk, chicken broth, soy sauce, red curry paste, tomato paste, sesame oil, garlic, and ginger. Whisk everything together until the sauce is smooth.
3
Sprinkle the dry rice evenly over the sauce mixture.
4
Add the chicken pieces, edamame, and sliced red bell pepper on top, then use a spatula to gently spread everything into an even layer.
5
Cover the dish tightly with foil and bake for 45 minutes.
6
Remove the foil and bake for another 5 to 10 minutes until the chicken is cooked through and the rice is tender. Garnish with chopped cilantro before serving.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat them in the microwave. You can also freeze portions for up to 2 months, just be sure to let the dish cool completely before packing it away.

#one pan #chicken #dinner #easy #high protein

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