One Pan Chicken Curry

Finished baked chicken curry in a baking dish topped with cilantro.

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This Baked Thai Coconut Curry Chicken is a rich, easy one-dish dinner made with tender chicken, bell peppers, and carrots baked in a red curry-coconut sauce, all ready in under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 362kcal

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 (9x13) 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.

Notes

Substitutions: Swap the chicken breast for chicken thighs or tofu, and use tamari or coconut aminos in place of soy sauce for a gluten-free version.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to Freeze: Freeze cooked or uncooked portions in an airtight, freezer-safe container or bag for up to 6 months.

How to Reheat: Reheat gently in the microwave or in a covered dish in the oven until warmed through, adding a splash of coconut milk or water if the sauce has thickened.

How to Scale: This recipe can easily be doubled or halved — just use a larger or smaller baking dish and adjust the bake time slightly if the pan is more crowded.

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