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Infuse your dinner with Southeast Asian flair using this Thai Coconut Chicken Bake, featuring tender chicken thighs in a velvety red curry and coconut sauce. Fragrant ginger, fish sauce, and kaffir lime leaves scent the braising liquid as it bubbles in the oven. This Thai-inspired casserole delivers complex curry house flavors with minimal weeknight effort.
Prep Time
15 min
Per serving
470kcal
Calories
34g
Cook Time
45 min
Servings
4 people
Difficulty
easy
Protein
10g
Carbs
34g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 200°C and grease a large baking dish with vegetable oil.
Whisk canned coconut milk, red curry paste, fish sauce, brown sugar, minced ginger, minced garlic, and lime juice in a mixing bowl.
Pat bone-in chicken thighs dry and arrange them in the baking dish alongside sliced bell peppers and snap peas.
Pour coconut curry sauce evenly over chicken and vegetables, ensuring thorough coating.
Drop fresh kaffir lime leaves into the sauce around the chicken.
Bake uncovered for 40 to 45 minutes until chicken is cooked through and coconut sauce bubbles.
Garnish with chopped fresh cilantro and sliced red chilies before serving warm.
Shake Coconut Milk: Shake canned coconut milk well before opening so cream and liquid combine smoothly. Use Red Curry Paste: Thai red curry paste provides a savory, spicy base requiring no extra blending. Broil at End: Run under the broiler for 3 minutes at the end for extra skin caramelization.
Chicken breasts work, but dark meat thighs stay juicier when baked in coconut milk.
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