Baked Curry Chicken

Close up shot of bowl of Thai chicken curry with rice and vegetables

5 from 1 vote

This simple dump-and-bake curry chicken recipe is as easy as it is delicious! Filled with the warm flavors of Indian and Thai cuisine, this homemade chicken curry and vegetables takes only a few minutes of prep.

Course Dinner

Cuisine Asian

Keyword chicken curry recipe, thai chicken curry

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings people

Calories 466.6kcal

Author Blair Lonergan

Ingredients

1 can can coconut milk (13.66 oz) shaken 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 bag bag frozen stir fry vegetables(14.4 oz) thawed
Optional for serving: rice or riced cauliflower; chopped peanuts; sliced green onion; cilantro

Instructions

Preheat oven to 425 degrees Spray a large baking dish (or a Dutch oven or braiser) with cooking spray.
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.
1 can can coconut milk (13.66 oz), ¼ cup peanut butter, 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
Add the diced chicken to the dish, making sure that the chicken is evenly distributed.
2 lbs. boneless skinless chicken breasts, tenderloins, or thighs
Cover tightly with foil or with a lid. Bake at 425 degrees F for 30-35 minutes, stirring the chicken and sauce halfway through.
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).
1 bag bag frozen stir fry vegetables(14.4 oz)
Allow the dish to rest for about 5 minutes before serving.
Serve chicken, vegetables and sauce over rice (if desired) and garnish with chopped peanuts, green onion or cilantro.
Optional for serving: rice or riced cauliflower; chopped peanuts; sliced green onion; cilantro

Notes

Instead of baking, you can prepare this chicken curry recipe in the slow cooker. Follow the instructions below, but cook the chicken and sauce in the Crock Pot on LOW for 4-6 hours or on HIGH for 2-3 hours. Stir the thawed vegetables into the slow cooker during the final few minutes of cooking -- just enough to heat through and become slightly tender, but not so long that they get mushy and overcooked.
Both regular canned coconut milk and light canned coconut milk will work for this recipe. The full-fat coconut milk will yield a richer, creamier sauce, but they're both delicious!
This Thai Red Curry Paste has some kick, but you can make a spicy curry recipe by adding crushed red pepper flakes or ground cayenne pepper to your sauce mixture. To spice up individual servings, serve Sriracha hot sauce on the side!
I used a frozen stir-fry blend that included broccoli, bell peppers, water chestnuts, carrots, onions, mushrooms and celery. You can use any stir-fry blend or other frozen vegetables you prefer. For instance, if your family just likes broccoli, use about 4 cups of frozen broccoli florets. Just pick whatever you enjoy most!
This chicken curry recipe has no tomatoes. If you prefer tomatoes in your dish, add a can of drained, diced tomatoes during the final few minutes of baking, or add tomato paste to the curry sauce.
I use pre-diced chicken breast as a shortcut, but you can buy boneless, skinless chicken breast, tenderloins, or thighs and dice it on your own.

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