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.