Go Back
+ servings

Thai Chicken Bake

A quick and easy weeknight dinner that the whole family will love!
Prep Time10 minutes
Cook Time35 minutes
Servings - 4 servings


  • 15 oz can light coconut milk
  • 2 Tbsp red curry paste
  • 1 1/2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp minced onion
  • 1/2 tsp ground ginger
  • Salt and pepper
  • 2 bell peppers, seeded and diced
  • 2 large boneless skinless chicken breasts, cut into bite size pieces
  • 1-2 cups brown or white rice
  • Sliced green onion or chopped cilantro, as optional garnish


  • Preheat oven to 350. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
  • In a small saucepan, whisk together the coconut milk, red curry paste, curry powder, garlic powder, minced onion, ground ginger and some salt and pepper. Bring to bubbling and remove from heat.
  • While the coconut milk is warming, add the chicken and bell pepper pieces to the baking dish. Then, pour the warmed curried coconut milk over top of the chicken and bell peppers. Season with a pinch more salt and pepper. Bake in the preheated oven for 30 to 35 minutes, or until all the chicken pieces have cooked through. Cooking time may vary depending on the thickness of the chicken.
  • Cook the rice, as directed. Note that brown rice will take 50 minutes to cook.
  • Serve Thai Chicken Bake over rice with green onion or cilantro garnish.