Creamy Coconut Curry Chicken Bake

Name: Creamy 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; 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 features tender chicken, fluffy rice, and veggies baked together in a rich coconut curry sauce.

By Recipes By Nani· 🌍 Thai American· July 18, 2026

recipesbynani.com

Prep

10 minutes

Cook

55 minutes

Total

1 hour 5 minutes

Serves

If you are looking for a stress free dinner, this coconut curry chicken bake is going to become your new favorite. It is the perfect weeknight meal because you simply toss all the ingredients into one dish, pop it in the oven, and let it do all the hard work for you.

My family loves this recipe because it is so flavorful and creamy. Feel free to use whatever vegetables you have in your fridge, like broccoli or carrots, if you do not have bell peppers on hand. It is a very forgiving dish that always turns out delicious.

🧺 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
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 by 13 inch baking dish.
2
In the baking dish, whisk together the coconut milk, chicken broth, soy sauce, red curry paste, tomato paste, sesame oil, garlic, and ginger until 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 stir everything so it is spread out in 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.
7
Garnish with fresh cilantro before serving.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze the cooled meal in a freezer safe container for up to 2 months. To reheat, warm individual portions in the microwave in 30 second bursts until hot.

#chicken #one pan #easy dinner #curry #weeknight meal

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