Coconut Curry Chicken and Rice Bake

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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

Cook Time55

Total Time1 5

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: 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

QR code

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