Coconut Curry Chicken and Rice Bake

My coconut curry chicken bake proves one pan can do it all! Rice, chicken, and veggies bake in a creamy red curry coconut sauce, soaking up bold Thai flavor. Just 10 minutes of prep, then the oven takes over.

How to Make Coconut Curry Chicken Bake

This chicken bake is the kind of easy one-pan dinner that makes busy nights stress free. It’s cozy, flavorful, and comes together with almost no effort. Don’t miss my other easy favorites like Olive Garden chicken bake, Mexican street corn chicken, and Caesar chicken bake.

1. Mix: Preheat the oven to 375ºF, then grease a 9 x 13-inch baking dish with nonstick cooking spray. Then add the full fat coconut milk, chicken broth, soy sauce, red curry paste, tomato paste, sesame oil, minced garlic, and minced ginger. Whisk to combine.
2. Add: Sprinkle long grain white rice over the sauce, then top with chicken, edamame, and red bell pepper.
3. Spread: Use a spatula to stir everything evenly into a single layer.
4. Bake: Cover with foil, then bake for 45 minutes. Uncover and bake for 5-10 minutes more, then garnish coconut curry chicken bake with cilantro and serve.

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