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Coconut Curry Chicken and Rice Bake

My coconut curry chicken bake is an easy one-pan dinner with tender chicken, rice, and vegetables baked in a creamy coconut curry sauce.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Asian American, Thai American
Keyword: coconut curry chicken, coconut curry chicken and rice bake, coconut curry chicken bake, coconut curry recipe
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 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 about 3 teaspoons
  • 2 teaspoons minced ginger
  • 1 ¼ cups long-grain white rice
  • 1 ½ pounds boneless skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 cup frozen edamame
  • 1 medium sliced red bell pepper
  • chopped cilantro for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
  • 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.
  • 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.
  • Cover with foil and bake for 45 minutes. Uncover and bake for an additional 5-10minutes. Garnish with chopped cilantro and serve.

Notes

Storage and Make-Ahead Instructions
  • 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.

Nutrition

Calories: 346kcal | Carbohydrates: 38g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 914mg | Potassium: 684mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 2mg

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