This Baked Chicken Curry is the fuss-free way to get a bold, flavorful, and wholesome dinner on your table with almost no cleanup. Chicken, bell peppers, and carrots bake right in a rich red curry-coconut sauce, so all the work happens in one dish while the oven does the rest. It’s warm, a little spicy, a little sweet, and ready in well under an hour!
I started making this one on nights when I wanted takeout but didn’t want to leave the house (or wait for delivery). Turns out, all those cozy Thai curry flavors I love come together beautifully in the oven with almost zero babysitting required.
The absolute best part about Thai baked chicken curry is that it tastes like something I put real effort into, even though most of my time is spent whisking a few ingredients together in a baking dish. Just serve it with your favorite long grain rice and you have a full meal on your hands!
Why I LOVE this recipe!
- It’s truly one dish – Everything bakes together in a single 9×13 pan, which means minimal prep and even less cleanup.
- The flavor is bold and layered – Red curry paste, coconut milk, garlic, and ginger create a sauce that tastes like it simmered all day.
- It’s naturally gluten-free adaptable – Swap the soy sauce for tamari or coconut aminos and you’re set.
- It’s endlessly customizable – Add more veggies, adjust the spice level, or change up the protein to make it your own.
What is baked curry chicken?
Baked curry chicken is a one-dish meal where chicken and vegetables are combined with a curry-spiced sauce (often coconut milk-based) and baked in the oven until fully cooked. It’s a hands-off way to get bold curry flavor without needing to babysit a stovetop pan.
Recipe Notes
This This Baked Thai Coconut Curry Chicken is as simple as promised! Just one baking dish, a quick whisk, and into the oven it goes. No separate sauce pan, no multiple steps, and no standing over the stove. It’s a genuinely family-friendly dinner that comes together on busy nights.
In this section I am going to go through a few tips and tricks I use for how to make this baked chicken curry recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breast – Boneless, skinless chicken breast cut into bite-sized pieces cooks quickly and evenly. Boneless, skinless chicken thighs work well too.
- Bell peppers – Red and green peppers add color, sweetness, and a little crunch. Any color pepper you have on hand will work.
- Shredded carrots – These add natural sweetness and cook down tender in the sauce. Pre-shredded carrots make prep even faster.
- Coconut milk – Full-fat coconut milk creates the rich, creamy base of the sauce. Light coconut milk works too, just slightly less rich.
- Red curry paste – This is where the flavor lives, since it is packed with spices. Start with 2 tablespoons and add more if you like extra heat.
- Soy sauce – Adds savory depth. Swap for tamari or coconut aminos to keep this dish gluten-free.
- Brown sugar – Balances the heat of the curry paste with a touch of sweetness.
- Garlic and ginger paste – Fresh aromatics that make the sauce taste bright and vibrant.
- Sesame oil – Just a teaspoon adds a warm, nutty background note.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Extra veggies – Add onions, snap peas, broccoli, tomatoes, or zucchini along with the peppers and carrots for more texture and nutrients.
- Spice it up – Add sriracha or a pinch of red pepper flakes if you like it extra spicy.
- Swap the protein – Shrimp or firm tofu work great in place of chicken (just adjust the bake time accordingly).
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make oven baked chicken curry.
Measure out the coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, sesame oil, salt, and pepper into the baking dish.
Whisk it all together right in the baking dish, no extra bowl needed.
Add the chicken, peppers, and carrots, and stir everything until it’s evenly coated in the sauce.
Bake until the chicken reaches 165˚F internal temperature and the sauce is bubbly and fragrant. Finish with fresh cilantro and serve over rice or shredded cabbage for a lighter option.
Recipe Tips
- Cut chicken pieces evenly. Keeping the chicken pieces roughly the same size ensures everything cooks through at the same rate.
- Don’t skip the whisking step. Whisking the sauce ingredients together before adding the chicken helps the curry paste distribute evenly instead of clumping.
- Check the temp, not just the clock. Ovens vary, so use a meat thermometer to confirm the chicken hits 165˚F rather than relying on time alone.
- Stir halfway through baking. A quick stir at the 10-12 minute mark helps everything cook evenly and stay coated in that flavorful sauce.
- Serve with a dollop of yogurt. Sometimes Thai baked chicken curry can be a little spicy. I recommend tasting the sauce with a smaller amount of curry paste before adding more. If you are sensitive to spice, try serving it with a dollop of full fat Greek yogurt!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-cut chicken – Many grocery stores sell chicken already cut into bite-sized pieces or stir-fry strips.
- Use pre-chopped veggies – Grab a bag of pre-shredded carrots and pre-sliced bell peppers from the produce section.
- Microwave rice pouches – Skip cooking rice from scratch and use a 90-second microwave rice pouch instead.
- Prep the sauce ahead – Whisk the sauce ingredients together the night before and store in the fridge until ready to bake.
Freezer Meal Instructions
Making this baked chicken curry recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Whisk the sauce ingredients together in a large freezer bag or airtight container.
- Add the raw chicken, peppers, and carrots, then seal and freeze flat.
- Thaw overnight in the refrigerator before baking as directed.
How to Freeze Baked Chicken Curry After Cooking
- Let the baked curry cool completely before packaging.
- Portion into freezer-safe airtight containers or bags.
- Thaw overnight in the fridge, then reheat gently in the oven or microwave until warmed through.
What to Serve with Baked Chicken Curry
Since this protein-based dinner has the delicious flavors of coconut, curry, and fresh aromatics, it pairs well with many of your favorite Thai-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Lemon Rice or Basmati Rice
- Thai Chicken Salad
- Garlic Roasted Vegetables
Baked Chicken Curry Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Curry Fried Rice – Chop up the leftover chicken and veggies and toss them into fried rice for a quick, flavor-packed lunch.
- Curry Noodle Bowl – Toss leftovers with rice noodles and a splash of extra coconut milk for a fast noodle bowl.
- Curry Chicken Tacos – Spoon the leftover chicken and sauce into warm tortillas with shredded cabbage and cilantro.
- Curry Stuffed Sweet Potatoes – Pile the leftovers into a baked sweet potato for an easy, cozy dinner.
Recipe FAQ’s
Can curry chicken be cooked in the oven?
Yes, baking curry chicken in the oven is an easy, hands-off method that lets the chicken and vegetables soak up the sauce as they cook.
How long does it take to bake curry chicken?
Most baked curry chicken recipes take around 20-30 minutes at 400°F. It make take more time or less time, depending on how the chicken is cut and your oven.
Can I cook raw chicken in curry sauce?
Yes, raw chicken can be cooked directly in curry sauce, whether baked in the oven or simmered on the stovetop, as long as it reaches a safe internal temperature of 165°F.
What can I use instead of red curry paste?
If you don’t have red curry paste, yellow or green curry paste will work, though the flavor and heat level will vary slightly. Green curry paste tends to be spicier than red curry paste!
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
One Pan Chicken Curry
Ingredients
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 cup shredded carrots
- 13.5 oz can coconut milk
- 2 tablespoons red curry paste, or more to taste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 2 teaspoons ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400˚F.
- In a large baking dish (9×13) pour the coconut milk, red curry paste, soy sauce, brown sugar, garlic, ginger, sesame oil, salt and pepper.Whisk until combined.
- Add the diced chicken, bell peppers, and carrots and stir to coat and evenly distribute throughout the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through (165˚F internal temp.)
- Garnish with cilantro and serve over a scoop of rice or shredded cabbage.
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