Go Back
+ servings
Close up shot of bowl of Thai chicken curry with rice and vegetables
Print Pin
5 from 1 vote

Dump-and-Bake Chicken Curry Recipe

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
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4 people
Calories 466.6kcal
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


  • 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.
  • Add the diced chicken to the dish, making sure that the chicken is evenly distributed.
  • 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.
  • 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).
  • 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.


  • 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 to it, but you can make a spicy chicken curry recipe by adding crushed red pepper flakes or ground cayenne to your sauce mixture. To spice up individual servings, serve Sriracha hot sauce on the side!
  • I used a frozen broccoli stir-fry blend that included broccoli, bell peppers, water chestnuts, carrots, onions, mushrooms and celery. You can use any stir-fry blend or any other frozen vegetables that 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, you can add a can of drained, diced tomatoes during the final few minutes of baking.
  • I use pre-diced chicken breast for a shortcut, but you can buy boneless, skinless chicken breast, tenderloins or thighs and dice it on your own.


Serving: 1/4 of the chicken, vegetables and sauce | Calories: 466.6kcal | Carbohydrates: 13g | Protein: 57.4g | Fat: 17.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 3.9g | Cholesterol: 132mg | Sodium: 1124.1mg | Potassium: 124.1mg | Fiber: 3g | Sugar: 8.5g