5 from 1 vote
Close up shot of bowl of Thai chicken curry with rice and vegetables
Dump-and-Bake Chicken Curry Recipe
Prep Time
10 mins
Cook Time
30 mins
Resting Time
5 mins
Total Time
45 mins

This simple Dump-and-Bake Thai Chicken Curry recipe is an easy one pot meal that comes together with just 10 minutes of prep!

Course: Dinner
Cuisine: Asian
Keyword: chicken curry recipe, thai chicken curry
Servings: 4 people
Calories: 466.6 kcal
Author: Blair
  • 1 (13.66 ounce) can coconut milk (shake well before opening)
  • ¼ cup peanut butter, warmed slightly in the microwave to melt
  • ½ cup water
  • 2 tablespoons red curry paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • Zest and juice from 1 lime
  • 2 lbs. boneless skinless chicken breasts, tenderloins or thighs, cut into 1 ½-inch pieces
  • 1 (14.4 ounce) bag frozen stir fry vegetables, thawed (or 4 cups of frozen vegetables of choice)
  • Optional for serving: rice or riced cauliflower; chopped peanuts; sliced green onion; cilantro
  1. Preheat oven to 425 degrees Spray a large baking dish (or a Dutch oven or braiser) with cooking spray.
  2. In the prepared dish (or in a separate bowl), whisk together the sauce ingredients: coconut milk, peanut butter, water, red curry paste, Worcestershire sauce, ginger, salt, lime zest and lime juice until completely combined.
  3. Add the diced chicken to the dish, making sure that the chicken is evenly distributed.
  4. Cover tightly with foil or with a lid. Bake at 425 degrees F for 30-35 minutes, stirring the chicken and sauce halfway through. I use a cast iron braiser, so my chicken is done in 30 minutes (or less). If you’re baking the chicken in a glass or ceramic dish, you may need to add some extra time to allow the chicken to cook through.
  5. During the final 5 minutes of cooking, stir thawed vegetables into the dish. Remove the lid and return the dish to the oven (uncovered) for 5 more minutes (or until the chicken is done and the vegetables are tender).

  6. Allow the dish to rest for about 5 minutes before serving.
  7. Serve chicken, vegetables and sauce over rice (if desired) and garnish with chopped peanuts, green onion or cilantro.

Recipe Notes
Nutrition Facts
Dump-and-Bake Chicken Curry Recipe
Amount Per Serving (1 /4 of the chicken, vegetables and sauce)
Calories 466.6 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 7.6g48%
Polyunsaturated Fat 2.3g
Monounsaturated Fat 3.9g
Cholesterol 132mg44%
Sodium 1124.1mg49%
Potassium 124.1mg4%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 8.5g9%
Protein 57.4g115%
* Percent Daily Values are based on a 2000 calorie diet.